NFffiED 


AND 


Tropho-Therapy 


DREWS 


UNFIRED    FOOD 

AND 

HYGIENIC    DIETETICS 


URAL 
IY, 

ITY 


Prophylactic  (P™***™)  Feeding 

AN  D 

Therapeutic  (^«^^o  Feeding 


(Treats  on  Food  in  the  Cause,  Prevention  and  Cure  of  Disease.) 


By  QEOROE  J.  DREWS, 

"ALIMENTATIONIS  DOCTOR 


Contains  36O  Recipes  for 
Health  Drinks,  Uncooked  Soups, 

Fruit,  Flower  and  Vegetable  Salads, 

Unbaked  Breads  and  '  'Brawnfoods,'r 

Unfired  Pies  and  Wedding  Cake, 

DIRECTIONS  FOR  CURING  EVERT  COMMON  DISEASE 

Including  Botanical  Description  and  Complete  Analyses  of 

Every  Natural  Food,  and  Advice  for  Economical 

City  and  Cottage  Gardening. 


PUBLISHED  BY  GEORGE  J.   DREWS,  A.   D. 

35  MARION  COURT  _.      . 

u-  Price  $2.00 


E 


Copyright,  1909,  by 

GEORGE  J.  DREWS 


Main  1S>' 

• 


LIBRARY  of  CONGRESS  I 
Two  Copies  Received 
APK    17 


\  ft  /«\ 


J*f  th<m  frut 


not 

(  cApologits  to  Shakespeare*  ) 


268430 


DEDICATION 


This  Book  is  dedicated 
to  the 

MOTHERS 

of  a  better  race, 

to  the 

NURSES 

of  healthier  families, 

to 

Reformers, 

World  Promoters, 

Saviors 

and  all  who  would  enjoy 
to  the  fullest  extent, 

The  Prime  Pleasures  of  Life — 

i.  e.  /    Moral  and  Spiritual  growth    \ 
f  and  refinement  ) 

V         and  Social  Usefulness         / 

realized,  only  throu 

A     SOUND     BODY 

with  a  sane  mind 

which  must  be  supported 

with 
Natural  Food. 


PREFACE 


The  author  with  an  ambition  to  know  in  order  to  disseminate  the 
esoteric  truths  of  life,  studied  theology ;  but  he  could  not  be  creed-bound 
and  so  he  went  on  studying  science  and  the  various  other  religious  cults 
and  philosophies  until  he  found  a  religious  philosophy  based  on  the 
absolute  sciences. 

The  combined  studies  of  chemistry,  medicine,  dietetics,  anatomy, 
physiology  and  psychology  revealed  the  one  great  fact  that  cooked  food 
is  not  man's  natural  food  and  that  it  is  the  cause  of  ninety  per  cent  of 
all  diseases  of  the  body  and  mind.  He  also  found  by  inductive  reasoning 
and  proof  that  physical  and  mental  diseases  afflict  the  spirit  and  that  a 
diseased  spirit,  in  turn  retards  the  progress  of  the  soul.  Thus  hef  con- 
nected the  prime  cause  with  the  ultimate  effect.  "Cooked  food  retards 
human  evolution  by  causing  physical,  mental,  moral,  ethical  and  social 
diseases." 

Now  he  adopted  the  natural  diet  but  found  himself  in  trouble  on  all 
sides.  He  found  that  he  could  not  relish  the  natural  flavor  of  many 
wholesome  foods  with  his  perverted  taste,  but  by  persistent  efforts  he 
finally  found  a  remedy  in  combining  the  proper  foods.  His  research 
into  the  chemistry  of  food  suggested  the  possibility  of  natural  remedies. 
The  previous  studies  had  also  revealed  the  fact  that  drugs  are  only 
palliative  in  their  nature ;  that  they  can  not  cure  any  disease  nor  remove 
the  cause;  but  that  they  merely  change  the  symptoms  by  introducing  a 
new  disturbance.  The  patient  himself  must  remove  the  cause  and  supply 
the  proper  elements  in  the  form  of  food  with  which  Nature,  only,  can  do 
the  curing  and  healing.  Natural  Food  Remedies  now  became  the  sub- 
ject of  his  studies,  investigations  and  experiments;  for  he  realized  that 
the  world  needs  light  on  that  subject  and  so  he  filed  his  notes  to  be  com- 
piled into  book  form.  The  following  recipes  are  the  result  of  the  author's 
experiments  during  the  last  four  years.  Many  of  them  are  condensed 
into  one  from  five  to  ten  original  and  different  recipes  which  can  be 
judged  from  their  inclusiveness.  Every  recipe  so  elaborated  was  tested 


and  retested  in  all  its  possible  variations  and  these  tests  were  personally 
eaten  by  the  author  and  his  devoted  "nurse"  (former  cook)  to  note  their 
wholesomeness  and  their  therapeutic  and  prophylactic  values.  No  time 
or  expense  was  spared  in  gathering,  corroborating  and  proving  the  prac- 
tical information  given  in  this  book. 

Henry  Lindlahr,  M.  D.,  D.  O.,  president  of  The  Lindlahr  College 
of  Nature  Cure  and  Osteopathy,  has  read  and  revised  the  manuscripts 
of  Food  Therapeutics  and  Food  Prophylactics. 

B.  C.  Peterson,  G.  M.,  O.  O.  M.,  president  of  the  Society  of  the  Veri- 
tans,  has  read  and  corrected  the  manuscripts  of  the  Promiscuous 
Subjects. 

Mr.  Carl  Cropp,  botanist  and  secretary  and  treasurer  of  Vaughan's 
Seed  Store  in  Chicago,  has  read  and  corrected  the  manuscripts  of  Ali- 
mentary Botany. 

Mrs  Mada  Blasse,  M.  D.  (Homoepath)  has  kindly  corrected  the  proof 
sheets. 

This  book  will  cause  many  people  to  ask  for  detailed  information 
or  advice  for  personal  application  of  natural  food  for  better  health  or 
the  cure  of  disease.  The  author  will  be  pleased  to  answer  such  questions 
when  accompanied  by  stamps  to  pay  for  stationery  and  mailing. 


Let  it  be  understood 

that  this  book 
is  written  for  those  who 

"EAT    TO    LIVE" 

and  to 

CURE 

those  who 

LIVE     TO     EAT. 


It  is  useless  to  study 

ASTRONOMY 

without  a  foundation 
in  rational 

GASTRONOMY 


INTRODUCTION 


Cheer  up  sisters  and  brothers  and  rejoice  with  me  for  I 
have  found  the  key  that  unlocks  the  door  to  physical,  mental, 
moral  and  spiritual  salvation  and  I  will  tell  you  how  to  use 
that  key  if  you  will  but  listen. 

Those  who  are  seeking  for  absolute  health,  longevity  and 
refinement  should  understand  that 

THE  BODY,   MIND,  SPIRIT  AND  SOUL  ARE  ABSO 
LUTELY  INTERDEPENDENT 

Hence  there  is  no  sane  mind,  no  spiritual  perfection  and  no 
salvation  of  the  soul  without  a  healthy  body.  Therefore  the 
attainment  of  health  is  the  first  step  toward  the  salvation 
(evolution)  of  the  soul.  A  healthy  body  can  only  be  built  and 
maintained  with  Nature's  perfect  (unperverted  and  unfired) 
food,  pure  water,  fresh  air,  sunshine,  exercise,  restful  sleep 
and  a  serene  mental  attitude  savored  with  lofty  aspirations. 

It  has  been  the  earnest  aim  of  the  author  to  reintroduce  a 
natural  health-sustaining,  disease-resisting,  disease-eliminat- 
ing, brazvn  and  brain-building  diet  consistent  with  the  present 
state  of  human  evolution,  civilization  and  refinement.  A  diet 
which  shall  promote  further  evolutionary  progress  on  all  the 
planes  of  body,  mind,  spirit  and  soul.  A  diet  physiologically 
and  financially  economical,  artistic,  inviting  and  delicious.  All 
logical  minds  will  agree  with  me  that  this  can  only  be  ac- 
complished by  feeding  on  natural  food  which  contains  all  the 
elements  for  building  a  healthy  body  and  which  promotes  all 
the  natural  functions  of  life. 

Here  it  must  be  understood  that  cooked  food  is  not  natural 
because  its  chemical  constitution  is  changed  (perverted)  by  the 

11 


destructive  power  of  the  applied  high  temperature.  The  sun 
energy  (galama)  is  dissipated.  The  volatile  essences  are  ex- 
ploded. The  tonic  elements  (organic  salts)  have  been  freed, 
mineralized  and  neutralized.  The  proteids  are  coagulated.  The 
starches  are  rendered  so  soluble  that  they  enter  the  circulation 
undigested.  The  atomic  arrangement  of  sugar  is  rendered  in- 
congenial.  And  the  oils  are  fused.  Therefore  cooked  food 
readily  ferments  and  decays  in  the  alimentary  canal;  besides, 
its  consistency  does  not  give  the  proper  exercise  to  the  organs 
of  cominution,  digestion  and  absorption ;  and  it  has  a  tendency 
to  puzzle,  confuse  and  pervert  the  alimentary  functions — thus 
laying  the  foundation  for  disease. 

Natural  unfired  food  promotes  all  natural  functions  of  the 
body.  With  natural  foods,  only,  can  be  laid  the  foundation  for 
the  maintenance  of  a  truly  healthful  and  beautiful  body,  spirit 
and  soul.  By  means  of  the  natural  tonic,  detoxicating  and 
eliminating  elements  in  unfired  food  can  Nature  keep  the  body 
clean,  cure  all  diseases  of  body  and  mind  and  eradicate  immoral 
tendencies.  It  is  unnatural  food  which  interferes  with  the 
natural  metabolism  of  the  system,  which  hinders  and  perverts 
natural  growth,  which  retards  recuperation  and  reconstuction, 
which  produces  anaemia  and  atonicity,  which  promotes  dis- 
orderly proliferation,  which  causes  abnormal  craving  and  in- 
ebriety and  which  causes  directly  or  indirectly  nearly  all  the 
physical,  mental  and  moral  diseases  and  pains  which  ignorant, 
misinformed,  deluded,  ensnared  and  perverted  humanity  is  heir 
to.  Every  attempt  to  impove  on  natural  foodt  by  artificial 
means  results  in  an  absolute  failure — it  cannot  be  done. 

Every  unnatural  thing  or  action  in  the  realm  of  nature  has 
inherent  the  cause  of  its  own  destruction.  Hence  for  every  in- 
fection and  malf action  nature  has  an  acute  reaction  (crisis) 
which  results  in  salvation  for  those  who  obey  her  laws ;  but  in- 
terfere with  that  acute  reaction  by  means  of  medicine  or 
surgery,  and  it  may  disappear  only  to  reappear  in  a  later 
chronic  or  fatal  reaction.  "Interference  perpetuates  both  good 
and  evil"  hence — "Resist  not  evil." 

There  is  a  "Beneficent  Design"  in  tmperverted  Nature,  but 
also  a  malefic  design  in  perverted  and  artificial  Nature. 

12 


Materia  Panacea 

Natural  food,  fresh  water  and  live  air  in  connection  with 
plenty  of  sunshine,  exercise  and  rest,  is  the  only  reliable  "Mate- 
ria Panacea/' 

No  matter  how  civilized  or  infinitely  refined  man  may  be- 
come, Natural  Food  can  always  be  served  invitingly,  tempt- 
ingly, beautifully  and  artistically  without  changing  its  whole- 
some chemical  constitution.  All  natural  food  keeps  pace  with 
man  in  the  progress  of  evolution  and  refinement,  both  by  nat- 
ural and  human  selection. 

The  hydropath,  heliopath,  aeropath,  osteopath  and  homeo- 
path can  guarantee  no  permanent  health,  after  they  have  as- 
sisted Nature  to  effect  a  cure,  unless  the  patient  will  persist  to 
feed  on  natural  food  and  obey  other  hygienic  laws.  R.  T.  Trail, 
M.  D.  says.  "Poisoning  a  person  with  drugs,  because  he  is  im- 
pure, is  like  casting  out  devils  through  Beelzebub,  the  prince  of 
devils."  The  "Diagnosis  from  the  Iris  of  Eye"  proves  that 
drugs  are  the  irritant  poisons  which  produce  chronic  diseases. 


13 


If 


Natural  Health 

Perfect  Health, 
Physical  and  Spiritual  Beauty, 

Immunity  from  Disease, 

Prophylactic  (preventive)  Feeding 

Therapeutic  {remedial}  Feeding 

or 

Nature  Cure 

does  not  interest  you 
lay  this  book  aside 

and  cater 
to  your  perverted  appetite 

with  your 
favorite  predigested  food 

which  is 

so  tempting, 

so  sweet  in  the  mouth, 

so  artificially  beautiful, 

so  easy  to  gulp, 

so  smooth  to  swallow, 

so  stimulating, 

so  fashionable- 

but  wait — 
sooner  or  later 

Nature  will  impose  her  penalty 
which  will  cost  you 

ease, 

valuable  time 

and  in  doctor  bills 

many  times  the  price  of  this  book 

if  not 
the  lease  to  your  physical  tenement 

"A  Stitch  in  Time 
Saves  Nine." 


Man's  Natural  Food 

The  natural  food  of  all  animals  is  that  food  which  appeals  to  their  in- 
dividual instinctive  sense  of  alimentation  and  to  which  their  tastebuds  and 
digestive  organs  are  adapted.  Man's  tastes  are  perverted  by  unnatural 
food  and  he  pays  the  penalty  submissively. 

Man's  natural  foods  are 

The  Fruits, 
The  succulent  Herbs  and  Roots, 

The  Nuts  and 
The  Cereals, 

which,  in  their  natural  (unfired)  form 
appeal  to  his 

UNPERVERTED   SENSE 

OF  ALIMENTATION. 

Nature  has  supplied  ample  variety  for  each  season  to  delight  the  senses 
and  prevent  monotony.  Foods  whose  chemical  constitution  is  changed  by 
roasting,  cooking,  baking,  fermentation,  preserving,  pickling  and  refining, 
are  not  natural  and  therefore  cannot  support  and  maintain  health  indefi- 
nitely. Every  attempt  to  improve  natural  food  by  artificial  means  results 
in  a  failure.  Animals  have  been  fed  on  approximate  foods,  scientifically 
combined,  and  they  died  sooner  than  by  starvation. 

"  Dainty  and  Artistic  ways  of  serving  Natural 
Food  has  a  Usefulness  beyond  its  Aesthetic  Value.  " 


15 


The  Food 

as  prescribed  in  this  book, 
in  combination  with 

Sunshine 

Fresh  Air 
Exercise  and 
Restful  Sleep 

will  promote  and  maintain 

Physical 

Mental 

,--      ,        ,  v  Health 

Moral  and 

Spiritual 
with  which 

Beauty 

is  concomitant 

Natural  food  will  build  up  and  restore  youthful 

Vitality,    Vim,    Snap,    Celerity,    Strength,    Endurance, 

Courage,    Willpower   and   Resistance. 


16 


Unfired  Food 

can  not  produce  disease 

because  it  contains  no 
Inorganic  Sugar 

Glucose 
Soluble  Starch 

and 

Partly  decomposed  Protein 
to  saturate  the  blood 

neither 

Inorganic  Salts 
to  irritate  the  nervesr 

nor 
does  it  readily  ferment 

or  decay 

in  the  alimentary  canal 
to  produce  toxic  elements. 

Unfired  Foods 

properly  selected 

scientifically  combined 

and 

judiciously  administered 
have  harmless  medicinal  properties 

and 

true  remedial  value 
for  curing  nearly  all  diseases 

by  supplying 

the  proper  saline  elements 

in  the  organic  form. 

17 


Natural  Foods 

do,  not  only,  prevent 

and  cure  diseases 

but  they  also, 

often,  awaken 

dormant  chronic  diseases 

(which  gnaw  at  the  core  of  life) 

to  an  active  crisis 
in  order  to 

defeat  them 

and 

expel  them 

When  this  happens  the  "Nature  Cure"  is  triumphant 
and  the  patient  has  nothing  to  fear  but  to  help  it  along. 


Unfired 


Herbs  and  Roots  with  Nuts 
can  not  ferment 
in  the  stomach 

nor 

clog,  cake  and  rot 

in  the  intestines. 

Their  wholesome  organic  salts 

are  absorbed 

and 

their  cellulose 
stimulates  normal  peristalsis" 

( intestinal  activity ) 

In  the  Unfired  Diet  one  requires  only  about  half  the 
food  material  that  is  required  in  the  cooked  diet  for  the 
same  physical  exertion. 


Why 


are  the  cook 

and  the  drug  doctor 

good  friends? 

(Esuaceb  eht  kooc  syal  eht  noitadnuof  rof  esaesid 

dna  nehw  esaesid  si  detrats  eht  rotcod  spaer 

eht  tif eneb  ot  kcauq  no  tL) 


19 


IGNORANCE  AND  SENSE 

Don't  boast  of  the  disagreeable  things  you  can  eat  nor  dis- 
play your  ignorance  in  boasting  of  your  health,  retained  in  spite 
of  eating  unnatural  foods,  for  you  know  not  when  Nature  will 
call  you  to  time.  All  natural  food  is  relished  by  the  unper- 
verted  palate  as  it  comes  from  the  hand  of  Nature. 

Eat  natural  food  to  maintain  and  increase  your  physical 
and  spiritual  health  and  avoid  all  food  which  ensnares  the  ap- 
petite with  artificial  flavors  and  chemically  changed  consistency. 

Don't  rely  on  the  likes  and  dislikes  of  your  perverted  setise 
of  taste  for  selecting  wholesome  food  nor  blame  the  natural 
food  when  it  painfully  stirs  up  the  filth  in  your  system  in  order 
to  displace  it  and  eliminate  it. 

.     DIGESTIVE  FLUIDS 

Every  natural  food  with  an  unchanged  natural  flavor  as  it 
comes  in  contact  with  the  taste  buds  in  the  process  of  comminu- 
tion, stimulates  the  secretion  of  a  special  combination  of  digest- 
ive fluids  which  are  be£t  adapted  to  digest  the  food  tasted. 
Cooking  changes  the  flavor  of  foods  and  thus  the  new  flavor  be- 
comes misleading  to  the  function  of  secreting  digestive  fluids. 


DISCHARGE  THE  COOK  who  knows  only  how  to  tickle, 
surprise  and  delight  a  perverted  palate  at  the  expense  of  health 
and 

HIRE  A  NURSE  who  knows  how  to  combine  and  serve 
natural,  health-sustaining  foods  in  a  dainty  way. 


PARENTS  !— if  you  knew  that  every  drug  has  an  acute  effect  and  also  an  oppo- 
site chronic  effect  which  produces  a  drug  disease  later  on;  and  provided  you  have 
the  future  welfare  of  your  children  at  heart,  would  you  not  deem  it  extremely 
criminal  to  have  them  drugged? ? 

Vaccination  is  the  method  employed  to  transmit,  perpetuate  and  preserve  the 
pox,  syphilis  and  other  infectious  germs  for  future  generations. 

20 


Never  Allow  a  Doctor 

or  any  one  else 
to  suppress  an  acute  disease 

with  drugs 

unless  the  patient  is  willing 
to  take  the  consequences 

of  worse  diseases 

that  may  follow 

later  on 
as  a  return  of  the  former  disease 

in  a  chronic  form 
or  as  a  result  of  the  poisonous  drug. 


21 


For    the    sake    of  humanity! 

Never  Take 

(or  advise  to  take) 
a  drug  or  medicine 
prescribed  by  an 

Allopathic     Doctor 

unless  you  are  willing  to 
suffer  the  awful  consequences 

of  drug  poisoning 
in  future  months  or  years. 

It  is  a  proven  fact  that  allopathic  drugs  either  palliate  by  paralyzing 
the  sense  of  pain  or  suppress  the  eliminating  and  healing  activities  by  the 
introduction  of  a  drug  disease  which  in  most  cases  turns  out  to  be  vastly  worse 
than  the  disease  suppressed.  The  poor,  ignorant  and  helpless  victims  of 
some  allopathic  doctors  are  drugged  for  a  half  dozen  or  more  (drug)  diseases 
following  one  another  until  the  patients  are  so  full  of  virulent  poisons  that 
they  are  hopeless  and  then  are  pronounced  incurable.  Such  allopathic 
doctors  ought  to  be  listed  among  criminals.  Secondary  and  Tertiary  Syphilis 
followed  by  paresis  (softening  of  the  brain)  is  the  result  of  the  mercurial 
drugs  and  salves  used  by  allopathic  specialists  for  men  and  women.  They 
scare  the  patient  with  all  kinds  of  dangers  and  guarantee  quick  cures,  but  they 
are  not  responsible  for  the  effect  of  their  drugs  a  year  or  five  later. 


22 


A  King  Can  Eat  Nothing  Better 
and  a  Beggar  Nothing  Cheaper 

than 

Natural   Food 

for  it  is  the 
Healthiest  for  the  Rich 

and 

Cheapest  for  the  Poor 
and  can  be  served 

in  such  artistic 

and  attractive  manner 

as  to  become  the  dignity 

of  the  most  refined 

and  so  simple 

as  not  to  puzzle 

the  most  lowly 

without  detracting 

from  its  quality 

or  deliciousness. 


In  what  respect  does 

cooked  food  differ 

from  a  hen? 

(Ssenkcis  sehctah  eno  eht, 
snekcihc  sehctah  rehto  eht  dna.) 


From  Cause  to  Effect 

Unnatural  Food 

produces 

:,:  A  Sick  Body  :,: 

develops 

:,:  An  Unsound  Mind  :,: 

makes 

:,:  A  Foul  Character  :,: 

results  in 

:,:  A  Ruined  Reputation  :,: 

involves 

An  Unhappy  Soul 


24 


PAIN'S  SOLILOQUY. 

By  C.  J.  Buell,  President  Minnesota  Health  League. 


I. 

I  am  Pain — most  people  hate  me, 
Think  me  cruel,  call  me  heartless, 
Study  ways  to  bribe  and  fool  me, 
Try  by  every  means  to  slay  me, 

Dope  themselves  with  anaesthetics, 
Fill  themselves  with  patent  nostrums, 
Call  the  doctor  with  his  poisons, 
Seek  the  Christian  Science  healer, 

Beat  the  tom-tom  of  the  savage, 
Build  the  altar,  burn  the  incense, 
Seek  to  sate  the  wrath  of  devils, 
Pray  to  saints,  and  Gods,  and  angels; 

Not  to  cure  the  ills  within  them, 
Not  to  cleanse  and  purify  them, 
Just  to  calm  the  pain  that  hurts  them, 
Just  to  kill  the  guide  that  warns  them. 

II. 

Pain  am  I,  but  when  you  know  me, 
When  you  once  have  learned  my  secret, 
How  I  come  to  help  and  bless  you, 
Warn  you,  guide  you,  teach  and  lead  you, 

When  you  know  my  loving  nature, 
How  at  first  I  gently  twinge  you, 
Lightly  twinge  you   as   a  warning, 
Hoping  thus,  by  kind  reminder, 
You  will  hear  my  voice  and  listen — 

Sure  am  I  that  when  you  know  me, 
You  will  gladly  then  embrace  me, 
Call  me  friend  and  give  me  welcome, 
Call  me  friend  and  ask  my  message. 

III. 

This  the  message  I  would  bring  you, 
This  the  reason   for  my  visit, 
This  the  warning  I  would  give  you, 
This  the  secret    I    would   teach   you: 


When  you  learn  to  live  as  Nature 
In  her  great  and  boundless  mercy, 
In  her  tender,    loving    kindness, 
In  her  'wisdom   and   her   goodness 
Meant  that  men  should  live  and  labor 

When  you  learn  to  shun  the  by-ways 
Leading   off   to   vicious   habits, 
When  you  learn  to  keep  your  body 
Strong  and  clean  and  pure  and  active, 

Give    it   work   in    right   proportion, 
Give  it  air,  and  food,  and  water, 
Fit  to  build   its  every  member, 
Fit  to  nourish  every  function, 

When  you  teach  your  mind  and  spirit 
Pure  and  noble  thoughts  to  harbor, 
Drive  out  fear,  and  hate,  and  malice, 
Cherish  love  and  kindly  motive, 

When  you  learn  these  things  I've  told 

you, 
W hen   you    know   them,   when   you   do 

them, 

Then  I  will  depart  and  leave  you, 
Then  no  more  will  Pain  be  needed. 

IV. 

This  is,  then,  the  truth  I  bring  you, 
That   I  hurt  you  but  to  warn  you, 
Not  to  harm  you  but  to  heal  you, 
That  I  come  to  guide  and  teach  you. 

I  am  God's  most  blessed  angel, 
Sent  to  point  the  way  to  virtue, 
Sent  to  teach  the  noblest  manhood, 
Sent  to  fill  the  mind  with  wisdom,  ' 
Sent  to  rouse  the  soul  to  action. 

V. 

Love  me,  trust  me,  heed  my  message; 
I  will  bring  you  peace  and  bless  you ! 


— As  Published  in  the  Nature  Cure  Magazine. 


Most  people  go  to  greater  expense  and  take  more  pains  to 
make  themselves  ill  than  it  will  ever  cost  to  keep  well. 


25 


HUMAN  PERVERSITY 

Some  people  are  so  perversely  civilized,  so  "would  be" 
aristocratic,  so  imaginarily  refined,  so  "goody-goody"  man- 
nered and  so  ridiculously  delicate  and  dainty-mouthed  that  they 
dare  not,  and  often  cannot,  eat  natural  foods ;  that  natural  foods 
choke  them  and  that,  even  their  ignorantly  trained  stomach  re- 
volts against  natural  foods.  In  this  perversity,  however,  they 
are  perfectly  willing  to  be  a  fashionable  sarcophag  or  necrop- 
hag  (carrion  eater)  ;  they  are  proud  to  be  fashionably  sick  and 
pay  a  fashionable  doctor  and  they  have  the  wonderful  courage 
to  swallow  the  customary,  most  nauseating  drugs  irrespective 
of  the  dangerous  after  effects  the  expected  cure  may  lead  to. 
Unfortunately  there  are  some  good  but  uninformed  people  who 
would  be  true  to  themselves.  These  try  natural  foods  with 
such  suspicious  fear  of  eating  poison  that  they  involuntarily 
arouse  a  reactionary  and  sympathetic  revolt  of  the  stomach,  and 
others  feel  imaginary  effects  of  poison  and  then  they  are  sure 
that  they  cannot  eat  natural  foods.  Oh — what  idiosyncrasies ! 
Where  is  the  will  to  be  reasonably v_ consistent  with  Nature? 


NATURAL  FOOD 

The  man  that  feeds   on  nuts  and  grains, 
Crisp  herbs  and  roots,  sweet  fruit  and  water, 

Knows  little  of  disease  and  pains 
And  of  the  many  ills  that  bother, 

His  body  well,  his  brain  is  clear. 

His  soul  is  full  of  every  goodness. 
He  lives  a  life  that  knows  no  fear 

Of  Nature's'  roughs,  revenge  and  rudeness. 

His  passions  are  in  harmony 
With  spirit,   soul  and  better  senses. 

In  consequence  Morality 
Accuses  him  of  no  offenses. 

Tobacco,  coffee,  meat  and  beer 
And  salt  and  pepper,  wine  and  whisky, 

Are  words  that  harshly  grate  his  ear; 
He  knows  their  use  is  low  and  risky. 

26 


95  Per  Cent  of 
Indigestion 

is  due  to 

Fermentable  Foods. 
Green  Herb  and  Nut  Salads 

or 

Root  and  Nut  Salads, 
as  prescribed  under  salads, 

can  not  ferment, 

are  not  delayed  in  the  stomach 

or  intestines, 

and  therefore  they  do  not  produce 
gases  or  a  sour  stomach. 

Do  not  blame  the  Salads  if  you  combine  them  with 
other  inconsistent  food  material  or  cooked  or  baked 
foods  at  one  setting. 

The  unfired  cellulose  ( fibre )  of  herbs  and  roots  aids 
digestion  and  stimulates  peristalsis;  whereas  cooked 
cellulose  retards  digestion,  aids  fermentation  and  con- 
stipates. 

The  harder  the  fibre  of  palatable  herbs  or  roots  the 
better  for  the  stomach  and  intestines. 


HUMAN  PROGRESS 

Only  those  can  reach  the  Olympian  heights  of  human  excellence 
and  human  perfection  who  will  get  out  of  the  ruts  of  perverted  habits, 
who  will  cease  to  be  their  neighbors'  apes  who  will  not  be  moved  by 
the  ridicule  of  the  ignorant,  who  will  seek  to  replace  belief,  faith  and 
lazy  credulity  by  proven  knowledge,  who  will  learn  the  truth  from 
every  source  and  demonstrate  it;  who  will  take  counsel  and  hints 
from  the  wise  and  reason  for  themselves ;  who  will  always  practice  the 
best  they  know  and  thus  live  an  exalted  example  to  the  world,  and 
who  will  teach  tne  truth  to  those  who  are  willing  to  learn  for  self- 
improvement.  The  foundation  to  all  reform  is  a  natural,  health  sus- 
taining diet. 

HUMAN  APES 

Many  good  people  who  have  not  yet  evoluted  far  beyond  the  ape  will 
not  be  able  to  take  advantage  of  the  natural  health  diet  until  they  can 
ape  someone  else,  until  it  becomes  a  fad  or  until  they  are  forced  by  dis- 
ease, pain  and  misery.  Don't  be  prejudiced  by  your  perverted  senses 
or  by  hearsay,  but  use  your  reason  and  find  out  for  yourself.  Don't  hire 
the  minister  to  think  for  you  but  develope  your  own  brains  by  using 
them.  Take  a  hint  from  the  wise  and  improve  it  yourself. 

BE  SELF-MADE 
Cultivate  the  best  habits  and  practice  self-mastery. 


Cooked    Potatoes 

and 

Baked  Bread 

are  the 

backsliders 

delusional 

t 

and 
snary 

refuge. 


UNFIRED  AND  FIRED  FOOD  COMPARED 

PROTEIDS 


ADVANTAGEOUS  FOOD 

Unfired  nuts  and  legumes  neu- 
tralize and  absorb  the  acids  of  the 
stomach  and  prevent  stomach  fer- 
mentation. They  do  not  endanger 
the  system  with  proteid  poisoning, 
since  the  gastric  juices  determine 
the  quantity  of  their  protein  re- 
quired and  to  be  absorbed.  Unfired 
protein  has  a  wholesome  chemical 
constitution  after  it  is  digested  and 
absorbed. 


DISADVANTAGEOUS  FOOD 

Cooked  and  baked  legumes  and 
nuts  have  lost  their  alkaline  ac- 
tivity and  tend  to  putrid  fermenta- 
tion in  the  stomach  and  are  sure 
to  decay  in  the  intestines  and  the 
resulting  gases  are  the  cause  of 
auto-intoxication  (self  poisoning) 
and  constipation.  The  portion  ab- 
sorbed is  chemically  so  abnormal 
that  it  generally  breaks  down  into 
destructive  poisons  and  uric  acid. 


OILS 


The  oils  in  unfired  nuts  and 
cereals  are  soluble  and  emulsifiable 
in  the  gastric  juices. 


.Baking  and    roasting    fuses    the 
oils   and   renders   them   harder   to 
digest    and    emulsify.    Fused    oils 
are  hard  on  the  liver. 
SUGAR 


Unfired  fruit  sugar  can  not  be 
improved  as  it  is  sundigested  and 
ready  for  immediate  absorption.  It 
is  Nature's  harmless  stimulant  and 
it  readily  transforms  into  glycogen 
(a  muscle  lubricant).  Sweet,  fresh 
and  dried  fruits,  St.  Johns  bread, 
sweet-root,  su^ar-cane,  piths,  fresh 
maple- juice  and  honey  are  whole- 
some sweets.  Honey  is  the  only 
harmless  concentrated  sugar. 


All  cooked  szveets  are  unwhole- 
some because  their  sugar  molecule 
is  rendered  inorganic.  Cane  sugar 
and  candy  irritates  the  walls  of  the 
alimentary  canal  and  gives  rise  to 
a  profuse  How  of  mucus  and  thus 
initiates  stomach  catarrh.  Cooked 
szveets  and  preserves  retard  stom- 
ach digestion  and  help  to  ferment 
the  foods  eaten  with  them.  All 
cooked  sugar  absorbed  into  the 
circulation  becomes  a  burden  to 
the  liver  before  it  can  be  utilized. 
STARCHES 


Unfired  starch  as  it  comes  from 
the  hand  of  Nature  in  cereals  and 
roots  is  in  the  most  perfect  form 
for  food.  Ceareals  are  best  eaten 
dry  to  insure  proper  ensalivation  to 
initiate  perfect  digestion.  With 


Cooked  and  predigested  starch 
is  changed  into  soluble  starch  and 
glucose.  In  this  unnatural  form  it 
is  too  freely  absorbed  and  thus  it 
oversaturates  the  blood.  This  con- 
dition compels  an  overdraft  on  the 


unfired  starch  the  saliva  and  small      oxygen  in  the    blood     and  then  it 


intestines  can  regulate  the  quantity 
required  to  be  changed  into  sugar 
for  absorption.  The  refused  por- 
tion of  unfired  starch  does  not  be- 
come injurious  to  the  system  as  it 
does  not  readily  ferment  or  decay. 


burdens  the  organs  of  respiration. 
When  the  stomach  and  intestines 
refuse  to  absorb  this  unnatural 
starch  it  then  ferments  and  causes 
as  much  trouble  in  another  way. 
Cooked  starch  is  too  much  predis- 
posed to  ferment  and  decay. 


29 


CHLOROPHYLL 


ADVANTAGEOUS  FOOD 

Uncooked  green  herbs  are  most 
valuable  for  their  chloraphyll, 
which  is  related  to  the  proteids 
and  has  similar  virtues.  It  is  espe- 
cially useful  in  preventing  intes- 
tinal fermentation. 

CELLULOSE 


DISADVANTAGEOUS  FOOD 

Cooked  chlorophyll  has  lost  its 
chemical  virtues  and  counts  only 
as  bulk. 


Every  natural  food  has  its  re- 
quired proportion  of  cellulose  or 
indigestible  fibre.  Cellulose  helps  to 
grind  and  emulsify  the  food  in  the 
intestines.  By  means  of  the  cel- 
lulose the  intestines  are  better  able 
to  move  and  transport  the  food  ma- 
terial. It  develops  the  peristaltic 
muscles  by  giving  them  resistance 
and  also  stimulates  the  peristaltic 
activity.  Last  but  not  least,  it  elimi- 
nates waste  poisons  from  the  intes- 
tinal canal  by  absorbing  the  pois- 
ons and  carrying  them  along.  Herbs 
and  roots  uncooked  contain  the 
most  useful  cellulose  and  that  in 
the  outer  coating  of  cereals  must 
not  be  forgotten. 


Cooked  cellulose  has  lost  most  of 
its  intended  usefulness.  Cooking 
renders  the  cellulose  either  too  soft, 
slippery,  gummy  or  fused.  Such 
cellulose  tends  to  produce  constipa- 
tion by  binding  the  fecal  matter. 
Cellulose  is  often  so  zvell  cooked 
that  it  readily  undergoes  fermenta- 
tion and  decay.  Cooked  foods  gen- 
erally promote  the  very  unfavor- 
able conditions  which  are  prevented 
by  unfired  foods. 


The  organic  salts  in  unfired 
foods  are  as  important  as  all  the 
other  food  elements  combined. 
They  constitute  tissue  bases,  oxi- 
dizing agents,  acid  ,  binders  and 
eliminating  agents.  They  are  Na- 
ture's tonic  elements.  Upon  them 
depends  the  healthy  construction 
of  every  tissue  and  cell  in  the 
human  body.  Salad  herbs  are  the 
richest  in  organic  salts  and  next  in 
order  come  roots  and  fruits. 


SALINE  MATTER 

Cooking  changes  the  most  im- 
portant organic  salts  into  inorganic 
forms.  The  boiling  fluids  which 
contain  a  rich  solution  of  the  un- 
organised salts  are  generally  cast 
away.  Any  artificial  heat  greater 
than  that  supplied  by  the  sun  tends 
to  change  and  break  up  the  atomic 
arrangement  of  the  organic  mole- 
cule and  generally  frees  and  neu- 


tralises the  most  important  basic  at- 
oms. All  unorganised  salts  become 
irritants  in  the  human  body. 

CONCLUSION 


All  unfired  fruits,  herbs,  roots, 
nuts  and  cereals  that  appeal  to 
man's  unperverted  senses  of  ali- 
mentation are  natural  and  whole- 
some foods. 


All  foods  that  are  cooked,  baked, 
roasted,  pickled  and  spiced  are,  cer- 
tainly, not  natural  and  ahvays  tend 
to  be  unwholesome. 


30 


HOW  TO  BEGIN  THE  UNFIRED  DIET 

Through  hundreds  of  years  of  an  unnatural  (cooked)  diet  man's 
sense  of  alimentation  has  become  so  perverted  that  this  sense  is  no 
longer  a  reliable  guide  in  selecting  natural  health  sustaining  food.  The 
same  diet  has  also  perverted  the  sense  of  taste  and  the  use  of  condi- 
ments has  so  blinded  the  tastebuds  that  the  delicate  flavors  of  natural 
foods  are  unrelishable,  insipid  and  repulsive.  The  young  child  is  still 
closer  to  nature.  The  author  has  seen  many  children  who  horrified  their 
parents  by  eating  uncooked  potatoes  like  apples  and  several  of  them 
were  whipped  and  spanked  for  this  natural  inclination. 

In  the  attempt  to  "return  to  nature"  it  is  best  to  begin  with  such 
foods  as  are  not  commonly  cooked.  The  beginner  may  select  from 
the  fresh  and  dried  fruits,  the  nuts  the  sweet  salad  herbs  and  tender 
roots  and  flaked  or  ground  cereals.  Many  of  these  natural  foods  may 
be  so  combined  that  when  they  are  chewed  together  their  flavors  blend 
in  the  saliva  into  a  new  and  surprisingly  delicious  taste.  The  fol- 
lowing combinations  are  a  few  favorite  examples  : 

Chopped  pecans  and  seedless  rasins  mixed  into  flaked  wheat. 

Chopped  cabbage  and  chopped  peanuts  dressed  with  honey. 

Thin  pineapple  slices  sandwiched  between  lettuce. 

Oatmeal  combined  with  chopped  peanuts  and  chipped  dates. 

Lettuce  and  grated  cocoanut. 

Oatmeal,  seedless  rasins  and  grated  cocoanut. 

Chipped  apples,  sliced  bananas  and  walnut  meats  mixed. 

Two  or  three  peanuts  chewed  together  with  each  bite  of  radishes. 

Chopped  celery  mixed  with  pignolias  or  grated  cocoanut. 

Grated  sweet  potatoes,  chopped  cabbage  and  chopped  almonds 
dressed  with  honey. 

Sliced  tomatoes  and  pecan  halves  dressed  with  honey. 

Scotch  oatmeal  mixed  with  flaked  pignolias  and  chipped  figs. 

For  proportional  combinations  see  the  regular  recipes. 

COMMON  OR  INFORMAL  HEALTH  DINNERS 

An-  every  day  unceremonious  dinner  served  at  home  or  at  a 
restaurant  should  consist  of  three  or  four  courses  only. 

THE  FIRST  COURSE. 

An  uncooked  soup, 
A  health  drink,  or 
A  ten  or  twelve  ounce  section  of  a  cantaloupe  or  watermelon. 

THE  SECOND  COURSE. 

A  fruit  salad, 

An  herbal  salad,  or 

A  salad  pie. 

THE  THIRD  COURSE. 
A  brown  food. 

Two  ounces  of  unfired  wafers,  with  nut  butter. 
Three  ounces  of  unbaked  bread  or  cake. 

31 


THE  FOURTH  COURSE. 

A  small  dessert  of 
Fruit,  3  or  4  ounces, 
Fruit  sauce  whip  or  mousse,  or 
One  ounce  of  cereal  confection  or  carobs. 
These  courses  may  be  spread  at  once  or  served  in  succession. 

A  BANQUET  MENU 

Served  in  8  Courses. 

COURSE    ONE 

Serve  only  one  of  the  following  dishes  : 

An  apple  cut  into  eight  sections  and  arranged  to  represent  a  lotus. 
An  orange  with  the  peeling  turned  down  to  represent  a  flower. 
A  banana  stuffed  with  a  few  nuts  and  peeling  replaced. 

COURSE   TWO. 

Serve  about  one  ounce  of  one  of  the  following  foods  for  nibblers: 
Pecan  meats,  carobs,  chufas,  dried  olives  (one-half  ounce). 

COURSE  THREE. 

Serve  one  of  the  following  health  drinks  : 

A  lemonade.  Orangeade.  Fruit  frappee.  Tamarade.  Rhubarbade. 
Fresh  cider.  Fresh  grape  juice.  Near-milk. 

COURSE  FOUR. 

Serve  according  to  the  convenience  of  the  season  : 
A  fruit  salad,  an  herbal  salad,  a  salad  pie  or  a  flower  salad. 

COURSE  FIVE. 

Serve  a  small  dish  of  cereal  foods  as  neatly  as  you  can  prepare  them : 
Brownfood.     Honey  flakes.     Evaporated  fruit  flakes.     Pound  cake. 
Fruit  bread. 

COURSE  SIX. 
This  course  is  optional. 

Lentil  surprise  salad  (small  dish).  One  ounce  of  either  lemon, 
cottage  cheese,  horseradish,  cheese,  cranberry  savory  cheese  or  cereal 
confections. 

COURSE  SEVEN. 

Serve  a  small  dish  of  the  following  preparations  for  dessert  : 
Banana  mousse.    Berry  sauce.    Apple  sauce.    Plain  dessert. 

COURSE  FINALE. 

Serve  the  fmgerbowl. 

When  so  many  courses  are  served  each  individual  dish  must  be 
comparatively  small.  A  menu  of  six  courses  is  long  enough  for  most 
festive  occasions. 

82 


W.  V.  Abbott,  Photographer. 
A  DINNER, 

Consisting  of  a  Soup,  a  Salad,  a  Brawnfocd,  Nibblers  and  Fruit. 

THE  RECIPES 

This  book  will  prove  its  real  value  to  the  nurse  and  the 
student  in  the  novel  and  self  explaining  presentation  of  every 
recipe.  The  plan  of  arranging  the  ingredients  of  the  recipes 
in  a  left  marginal,  boldfaced  column  will  save  the  nurse  the 
time  wasted  in  reading  the  recipe  five  or  ten  times,  will  save 
her  the  trouble  and  energy  wasted  in  learning  the  recipe  or  in 
underscoring  the  ingredients.  These  recipes  need,  only,  to  be 
read  once  and  thereafter  a  glance  at  the  boldfaced  column  tells 
the  whole  story.  There  is  an  other  advantage  to  be  gained 
from  the  column  of  weights ;  and  that  is  it  will  guide  the  nurse 
to  prepare  only  the  quantity  of  material  required  and  it  also 
gives  the  student  an  idea  of  the  quantity  a  dish  should  contain. 
It  will  save  a  wasting  of  materials  both  in  the  school  and  at 
home.  All  guessing  is  done  away  with  in  the  exactness  of 
weights  and  therefore  the  nurse  must  be  provided  with  an 
ounce  platform  scale.  There  are  many  recipes  that  allow  a 
lage  latitude  for  variation  and  substitution,  but  here  it  must  be 
understood  that  the  first  ingredient  in  a  line  following  the 
weight  is  to  be  preferred  the  first  time  if  it  is  on  hand. 

33 


The  nurse  need  not,  necessarily,  always  use  the  scales  for  in 
a  short  time  she  will  become  so  expert  that  she  can  tell  the 
weight  of  any  food  material  at  sight.  The  recipes  are  classified 
in  the  order  in  which  they  should  be  served  in  a  course  dinner. 


WEIGHTS  AND  MEASURES 

It  is  not  always  necessary  to  weigh  the  ingredients  for  a 
recipe  when  the  weight  of  a  measure  is  known.  A  standard 
cup  holds  one-half  pint  or  eight  ounces  liquid  material.  To  be 
accurate,  dry  materials  should  be  leveled  off.  Meals  should 
not  be  pressed  tight.  The  standard  cup  holds  six  ounces  whole 
wheat,  rye,  hulless  barley  and  peas;  five  ounces  peanuts,  corn, 
hulled  oats,  cornmeal  and  raisins;  four  ounces  wheat,  rye  and 
barley  meal  and  three  and  one-half  ounces  flaked  peanuts. 

An  even  spoonful  is  understood,  unless  "heaping"  is  speci- 
fied. A  tablespoon  of  liquid  material  is  a  half  ounce,  and  of 
cereal  meal  is  one-fourth  ounce.  A  heaping  spoonful  of  cereal 
meal  or  of  flaked  peanuts  is  a  half  ounce.  Three  teaspoons 
make  one  tablespoon.  All  the  honey  that  adheres  to  a  teaspoon 
is  a  half  ounce.  A  medium  closed  handful  of  peanuts  is  about 
an  ounce. 


COMMERCIAL   SNARES 

Are  you  ignorant  enough  to  be  the  victim  of  commercial  snares?  Did  you  ever 
think  of  the  commercial  value  of  this  suggestion,  printed  on  a  blotting  paper: 
(  Yours  for  a  Clear  Head  I  ?  But  this  means — if  your  head  is  clear  take  bromo-zeltzer 
(  Bromo  Zeltzer  >  and  burden  your  brain;  —  for — bromo-zeltzer  shows  its 
irritating  effect  in  the  region  of  the  brain  in  the  iris  of  the  eye.  Everybody  has  read 
{  Malt-Marrow  )  "Endorsed  by  Uncle  Sam,"  "In  Accordance  With  the  Pure  Food 
)  Malt-Sinew  \  Law"  and  "Guaranteed  Under  the  Food  and  Drug  Act."  These 
are  a  few  of  the  innumerable  commercial  truthless  suggestions  which  catch  the 
ignorant,  the  credulous  and  those  who  pay  the  doctor  to  think  for  them. 

34 


HEALTH  DRINKS 

The  best  and  most  natural  health  drink  is  pure  crystalline  water. 
Sometimes,  however,  it  happens  that  the  water  may  be  contaminated 
with  miasma  and  here  is  where  lemon  juice  and  other  fruit  juices  and 
also  rhubarb  juice  are  of  great  value,  as  they  are  nature's  sterilizers. 
The  cocoanut  milk  is  also  a  powerful  sterilizer  aside  from  its  nutri- 
tiousness.  Fruit  juices  are  furthermore,  useful  in  water  for  their 
relished  flavors  and  for  their  harmless  stimulant  sugars.  Drinks 
flavored  or  mixed  with  fresh  herbal  juices  are  called  Saline  Drinks. 
These  drinks  are  of  inestimable  value  to  the  sick  and  convalescent. 
They  do  not  burden  the  stomach  and  yet  furnish  those  purifying  and 
tonic  salts.  When  drinks  contain  some  wholesome  food  element  in 
dilute  form  they  are  called  food  drinks.  These  are  often  very  useful. 
No  one  should  indulge  in  drinks  right  after  a  meal  for  they,  then,  dilute 
the  gastric  juices  and  disturb  stomach  digestion.  Drinks  at  the 
temperature  of  the  body  and  even  a  little  warmer  will  prove  to  be 
most  cooling  in  the  end. 

The  best  time  to  drink  is  three  hours  after  a  meal  up  to  half  an 
hour  before  the  .next  meal.  There  is  an  advantage  in  drinking  thirty 
minutes  before  a  meal,  i.  e.,  the  liquid  then  entering  the  stomach  be- 
comes saturated  with  the  gastric  juices  and  then  becomes  an  aid  in 
the  digestion  of  the  following  meal.  Do  not  indulge  in  the  drinks 
served  at  the  soda  fountain,  for  those  drinks  often,  yes,  too  often,  con- 
tain inorganic  poisons  for  stimulation.  Above  all,  beware  of  those 
drinks  that  are  said  to  be  refreshing.  Yes,  only  refreshing.  Ice  cold 
drinks  inflame  the  stomach  and  thereby  cause  an  unnatural,  unquench- 
able thirst.  Why  tea,  coffee,  chocolate,  beer  and  fresh  milk  are  not 
wholesome  drinks  is  explained  under  "Promiscuous  Subjects. "  The 
following  recipes  are  intended  to  be  served  in  an  8  oz.  cu,p  or  glass. 

FRUIT  FRAPPEE 

With  a  table  fork  and  in  a  shallow  dish,  macerate 

and  beat  to  a  creamy  consistency 
2  oz.  Banana,  Strawberries,  large  Plums  or  other  soft  fruit. 

Then  put  the  beaten  pulp  into  a  cup,  add 
5  oz.  Water  and  beat  with  a  rotary  beater  until  even.    When 

the  fruit  is  tart  add 
y2  oz.  Honey  (teaspoonful)  and  serve.    Larger  quantities  of 

fruit  pulp  may  be  made  liquid  by  beating  the  pulp 

with  the  rotary  beater  after  the  fruit  is  macerated. 

35 


36  UNFIRFD    FOOD 

LEMONADE 

Put  into  a  glass 

%  oz.  Lemon  Juice  (2  spoonful), 
Yz  oz.  Honey  (teaspoonful)  and  fill  up  with 
Cold  Water.     Stir  it  well  and  serve. 

ORANGEADE 

Put  into  a  glass 
2  oz.  Orange  juice  (l/±  cup), 
l/2  oz.  Honey   (teaspoonful)   and  fill  it  up  with 
Cold  water.     Stir  it  well  and  serve. 


TAMARADE 

Soak 

1  oz.  Tamarinds  in 

2  oz.  Water  until  they  are  soft  and  then  beat  the  soft  pulp 

until  it  is  all  liquid.  Take  out  the  hard  parts  and 
add 

oz.  Water  and 

oz.  Honey  (teaspoonful).     Beat  it  well  and  serve. 

This  is  a  wholesome  and  tonic  beverage.  It  re- 
sembles fresh  grape  juice  and  may  be  used  in  its 
place  all  the  year  round.  It  is  an  advisable  sub- 
stitute for  coffee  and  tea.  It  is  recommended  in 
bacterial  diseases. 


HERBADE 

Soak  in  a  cup  of  Water,  for  one  or  two  hours 
Y\  oz.  Spearmint,  mint,  Fennel,  Florence,  Thyme  or  Savory 
leaves.     Use  less  if  the  dried  herbs  are  fresh  and 
strong.    Strain  the  infusion  and  stir  into  it. 
Y*  oz.  Honey   (teaspoonful)   and  serve. 

Herbade  promotes  elimination  through  the  kid- 
neys.    Cooked  tea  burdens  the  kidneys. 


HEALTH    DRINKS  37 

RHUBARBADE 
3  oz.  Rhubarb  juice,  extracted  by  grating  the  fresh  stems, 

cut  in  two  inch  lengths. 

2  oz.  Honey  (teaspoonful),  beat  into  the  juice,  and  add 
oz.  Cold  Water   (or  warm  if  desired). 


NUT  TEA 

Place  into  a  cup 

1  oz.  Peanuts  or  Pignolias  flaked  as  fine  as  possible  and  fill 

the  cup  nearly  full  with 

Tepid  Water  (not  boiling  hot)  and  stir  well..   At  your 
option  add 

2  oz.  Honey  (teaspoonful)  or 

4   oz.  Lemon  Juice  (teaspoonful)  or  both.     This  is  a  delici- 
ous and  nutritious  substitute  for  tea  and  coffee. 

TONIC  DRINK 

Mix 

2  oz.  Rhubarb  juice  (4  spoonful), 
i  oz.  Beet  juice,  extracted  from  grated  beets  or  Swiss  chard 

leafstalks, 
y2  oz.  Honey  (teaspoonful)  and 

oz.  Water,  cold  or  warm,  and  serve. 

For  convalescents  with  a  weak  stomach  I  know  no 
better  remedy. 

NUT  EMULSION 

Mix  and  rub  into  a  butter 

i  oz.  Pignolias  or  Peanuts  flaked  very  fine  and 
l/2  oz.  Water.     Mix  into  this  butter,  little  by  little 
6  oz.  Water,  beat  it  briskly  with  a  rotary  eggbeater  and  pour 
it  through  a  large  tea  strainer.     Stir  it  when  it 
clogs  the  strainer.    Add  to  this  emulsion,  at  your 
option, 

l/2  oz.  Honey  (teaspoonful)  and  serve  in  a  glass  with  a  tea- 
spoon or  rye  straw. 


38  UNFIRED    FOOD 

CELERY  DRINK 
i   oz.  Fresh  Green  Celery  leaves   and   stems   chopped   fine. 

Put  this  in  a  mortar  or  cup,  add 

}/2  oz.  Water  and  mash  the  juice  out  with  a  pestle,  then  add 
6  oz.  Water  and  let  it  stand  half  an  hour  or  over  night.   Just 

before  serving  add 
y2  oz.  Honey  (teaspoonful). 

SUGARCANE  DRINK 

Soak 

1  oz.  Flax  seed  in 

%  cup  Water  one  hour  and  stir  every  ten  minutes.  Mean- 
while run  shelled  sugarcane  piths  through  an 
Enterprise  Juicer.  Strain  the  clear  flaxwater  into 
a  glass  and  add 

2  oz.  Sugarcane  juice  (4  spoonful).    If  the  glass  is  not  full 

add  water,  stir  and  serve. 

This  is  a  delicious,  refreshing  and  tonic  drink,  es- 
pecially to  be  recommended  to  convalescents  who 
need  the  available  organic  mineral  elements  it  con- 
tains to  rejuvenate  their  wornout  system. 

IMITATION  BUTTERMILK 

Put  into  a  cup 

y2  oz.  Flaxseed  and  add 

6  oz.  Water.  Beat  it  briskly  with  a  rotary  eggbeater  every 
ten  minutes  during  one  hour.  Meanwhile  mix  and 
rub  together 

3/4  oz.  Lemon  juice  (3  teaspoonfuls)  and 
i  oz.  Pignolias  or  Peanuts  flaked  very  fine  or  twice.  Let 
this  stand  15  minutes  or  so;  then  add  to  it  the 
above  flaxseed  fluid  and  beat  it  very  briskly  with 
the  rotary  beater.  Now  pour  it  through  a  large 
tea  strainer,  stir  to  prevent  clogging,  and  serve 
in  a  glass  with  a  teaspoon  or  rye  straw.  This  is 
cooling  in  summer  and  refreshing  in  winter. 


HEALTH    DRINKS  39 

NEAR  BUTTERMILK 

Soak  in  a  cup  %  full  of  water 

i  oz.  Flax  seed  and  beat  it  about  every  ten  minutes  during 
the  course  of  one  hour  with  a  rotary  eggbeater. 
Before  beating  the  last  time  fill  the  cup  nearly  full 
with  water  and  then  let  the  seed  settle.  Mean- 
while mix  and  rub  into  a  cream 

1  oz.  Pignolias  or  Peanuts  flaked  exceedingly  fine  and 

2  oz.  Rhubarb  Juice.    Put  this  cream  into  a  cup  and  add 
oz.  Rhubarb  Juice  and  beat  it  briskly  with  a  rotary  beater 

and  then  add 

oz.  Flaxseed  fluid  and  beat  it  again  briskly.  Now  pour 
it  through  a  large  tea  strainer,  stirring  the  while, 
to  keep  it  from  clogging.  Serve  in  a  glass  with 
a  teaspoon  or  rye  straw.  At  your  option  you  may 
add  a  half  ounce  honey  (teaspoonful). 

NEAR  MILK 

Near-milk  is  prepared  like  near-buttermilk,  with  the  excep- 
tion that  in  place  of  the  rhubarb  juice  only  pure  water  or 
orange  juice  is  used.  This  milk  is  wholesome,  delicious,  appe- 
tizing, cooling  and  refreshing.  All  the  infectious  diseases,  such 
as  consumption,  lumpjaw  and  several  fevers  which  may  be 
transmitted  to  man  in  cows  milk  are  barred  out  of  near-milk. 

LEMONIZED    MILK 

Into  a  cup  containing 
6  oz.  Sweet  milk  pour 

y4  oz.  Lemon  juice  (of  half  a  lemon)  and  quickly  beat  it 
briskly  with  a  rotary  eggbeater  for  two  minutes 
to  prevent  it  from  curdling  in  lumps.  This  milk 
is  acid  sterilized.  It  is  more  wholesome  for 
weaned  children  and  adult  convalescents  than 
warm  or  sweet  milk.  Milk  is  not  advised  in  the 
natural  diet,  but  if  it  must  be  used  let  it  be  "lemon- 
ized"  milk. 


40  UNFIRED    FOOD 

INVALIDS  TONIC  BEER 

Mix  together 
3  oz.  Powdered  Sweetroot  and 

i   oz.  Powdered  Hop  flowers.     Take  a  loose  heaping  tea- 
spoonful  of  the  mixture  to  a  cup  of  water — stir- 
let  it  stand  fifteen  minutes  or  less — stir  again— 
strain  and  serve.     This  unbrewed  beer  contains 
the  full  value  of  organic  salts  and  organic  sugar 
and  so  can   in   no   wise  be   compared   with   the 
brewed  and  fermented  or  commercial  beer. 
}/2  oz.  Powdered  Sassafras  bark  may  be  added  to  the  above  to 
impart  the  flavor  of  root  beer. 


SUMMER    SO'UPS  41 


SOUPS 

The  words  soup  and  supper  are  an  evolution  from  the  words  sip 
and  sup,  all  of  which  imply  the  taking  of  liquid  food  in  small  portions 
at  a  time.  Since  a  soup  generally  contains  some  solid  food  in  minced 
form,  the  word  soup  indirectly  means,  a  liquid  food  to  be  eaten  and 
chewed.  The  spoon  was  invented  for  this  kind  of  food.  In  some  parts 
of  this  country  and  Europe  it  is  customary  to  eat  soup  at  the  last  or 
evening  meal.  The  soups  prescribed  below  are  in  accord  with  the  laws 
of  evolution,  the  habits  of  civilization  and  especially  with  natural 
hygienics.  Every  liquid  food,  water  included,  which  is  to  be  a  part  of 
a  course  dinner  should  always  be  carefully  ensalivated  and  tasted  with 
attention.  Since  the  flow  of  the  various  gastric  juices  depends  upon 
the  flavors  perceived  and  tasted  by  the  tastebuds  it  is  absolutely  neces- 
sary that  the  ingredients  of  the  soup  should  be  consistent  with  all  the 
dishes  of  the  menu.  If  the  menu  predominates  in  tree  fruits,  let  the 
soup  be  flavored  with  tree  fruits ;  but  if  the  menu  predominates  in 
herbs  and  roots,  then  let  the  soup  be,  likewise,  flavored  with  herbal 
fruits,  herbs  and  roots  or  let  it  be  made  up  entirely  of  the  juices  of 
herbal  fruits.  Always  serve  the  soup  as  the  first  course  of  a  dinner 
for  hygienic  reasons.  It  is  also  best  to  serve  the  driest  dish  last  to 
prevent  overeating.  A  soup  should  generally  consist  of  eight  ounces  or 
a  cupful  of  liquid  food. 

PINEAPPLE  SOUP 

Beat  together 

3  oz.  Pineapple  grated  (i.  e.  pulp  and  juice),  and 

i  oz.  Pignolias  or  Peanuts  flaked.     Let  it  stand  15  min.  and 
add 

4  oz.  Tomato  minced  or  Cucumber  grated  and 

y2  oz.  Olive  Oil  (spoonful)  or  Honey  (teaspoonful).      Beat 
well  and  serve. 

MINCED  TOMATO  SOUP 

Beat  well  together 
6l/2  oz.  Tomatoes,  peeled  with  a  very  sharp  knife  and  chipped 

into  small  bits, 

l/2  oz.  Parsley  or  Celery  minced  very  fine  and 
l/2  oz.  Honey  (teaspoonful)  or  Olive  Oil  (spoonful)  or  both 
as  preferred  and  serve. 


UNFIRED    FOOD 


MACERATING    TOMATO  FOR    SOUP. 

CREAM  OF  TOMATO  SOUP 

Mix  and  beat  together 

6  oz.  Tomato,  peeled  with  a  sharp  knife,  chipped  and  macer- 
ated with  a  fork, 

i  oz.  Peanuts  or  Pignolias  flaked, 
%  oz.  Parsley,  Celery,  Chives  or  other  savory  herbs  minced 

and 
}/2  oz.  Olive  Oil  (spoonful)  and  serve 


GRATING  A  CUCUMBER  FOR  SOUP. 

CUCUMBER   SOUP 

Use 

oz.  Cucumber  juice  and  pulp,  and  prepare  like  "Rhubarb 
Soup."  Peel  and  grate  a  7  in.  green  or  ripe  cucum- 
ber and  strain  out  only  the  seed,  if  large  and  hard, 
and  ungrated  chunks.  The  grated  pulp  adds  to  the 
body  of  the  soup  and  its  healthfulness. 


SUMMER    SOUPS 


43 


EXTRACTING  RHUBARB-JUICE  BY  GRATING    THE    STALKS. 

RHUBARB  SOUP 

Put  into  a  soup  bowl 

y*  oz.  Rhubarb  Juice,  extracted  by  grating  the  fresh  stalks 
cut  in  2  in.  lengths, 

V2  oz.  Rolled  Wheat  or  Oatmeal  and 

i  oz.  Peanuts  or  Pignolias  flaked  very  tine.  Mix  these  and 
let  it  stand  15  min.  or  longer  and  just  before  serv- 
ing add 

:/2  oz.  Honey  (teaspoonful  or  i  oz.  Olive  Oil  (2  spoonfuls). 
Beat  with  an  aluminum  spoon  and  serve  with  an 
aluminum  teaspoon.  Other  spoons  form  poisonous 
oxids 


PANACEA  SOUP 

Rub  together 

2  oz.  Rhubarb — or  Pineapple  juice  and 

1  oz.  Peanuts  or  Pignolias  flaked,  then  add 

2  oz.  Cucumber  peeled  and  grated, 

2  oz.  Tomato  peeled  and  macerated  with  a  fork, 
J/2  oz.  Assorted  Savory  Herbs  minced  and 
l/2  oz.  Olive  Oil  (spoonful)   or  Honey  (teaspoonful). 
well  and  serve  with  an  aluminum  teaspoon. 


Beat 


44  UNFIRED    FOOD 

OATMEAL  FRUIT  SOUP 

Put  into  a  soup  bowl 

6l/2  oz.  Grape  juice  extracted  by  pressing  ripe  grapes  through 
a  juicer, 

1  oz.  Oatmeal  or  Rolled  Wheat  and 

l/2  oz.  Olive  Oil  (spoonful).  Beat  these  together  and  let  it 
soak  five  minutes  or  more  before  serving.  Use  an 
aluminum  teaspoon.  This  soup  is  very  delicious 
and  self  digesting. 

COCOANUT  MILK  SOUP 

Mix  and  beat  together 
3  oz.  Cocoanut  milk, 

2  oz.  Green  Corn  grated  off  the  cob,  Radishes  or  Kohl-rabi 

grated, 

2l/2  oz.  Rhubarb  or  Cucumber  juice  and 
l/2  oz.  Chives  or  Parsley  minced  and  serve  with  an  aluminum 

teaspoon.    If  it  must  be  improved  add 
l/2  oz.  Honey  (teaspoonful)  or  Olive  Oil  (spoonful). 

FLOWER  SOUP 

Mix  and  beat  together 
5  */2  oz.  Young  Cucumbers  peeled  and  grated,  Tomatoes  peeled 

and  macerated  or  Rhubarb  juice, 
i  oz.  Nasturtium    Flowers    Hyacinth,    Bean    Flowers    or 

Dandelion  Flowers  minced, 
l/\  oz.  Parsley  minced, 

i  oz.  Pignolias  or  Peanuts  flaked  and  at  option 
]/2  oz.  Olive  Oil    (spoonful)    or   Honey    (teaspoonful)    and 
serve. 

SAVORY  SOUP 

Put  into  a  soup  bowl 
7  oz.  Tomato  juice  and  pulp, 
y2  oz.  Parsley  or  other  savory  herbs  minced  and 
y2  oz.  Olive  Oil  (spoonful).     Beat  the  oil  well  into  the  stock 
and  serve  with  an  aluminum  teaspoon. 


SUMMER    SOUPS  45 

CREAM  OF  SORREL  SOUP 

(Broad  leaved) 
Mix  and  beat  together 

2  oz.  Sorrell  leaves  cut  into  shreds  and  minced, 
i  oz.  Peanuts  or  Pignolias  flaked, 

oz.  Parsley  or  other  savory  herbs  minced, 

oz.  Tomatoes,  peeled,  chipped  and  macerated  with  a  fork 

or  Cucumber  grated  and 

l/2  oz.  Olive  Oil  (spoonful)  and  serve  with  an  aluminum  tea- 
spoon. 

CREAM  OF  SWEET  CORN  SOUP 

Take 

2  oz.  Young  Sweet  Corn  pulp  grated  off  the  cob, 
i  oz.  Peanuts  or  Pignolias  flaked, 
5  oz.  Cucumber — or  Tomato  juice  and 

54   oz.  Parsley,  Celery  or  other  savory  herbs  minced.     Beat 
these  together  and  let  it  stand  half  an  hour  or  so 
before  serving.     At  option 
i/ 


'2  oz.  Olive  Oil  (spoonful)  may  be  added. 


CREAM  OF  CELERIAC  SOUP 

Take 
5  oz.  Rhubarb  juice,  Cucumber  juice  or  Tomato  juice  and 

pulp  and 

i   oz.  Peanuts  or  Pignolias  flaked  very  fine.     Beat  these  to- 
gether and  add 
T4   oz.  Thyme,  Majoram,  or  Parsley,  or  all  mixed,  minced  as 

fine  as  possible, 

i   oz.  Celeriac,  Carrot,  Parsnip,  Beet  or  Turnip  grated  and 
l/2  oz.  Honey  (teaspoonful)  or  Olive  Oil  (spoonful).     Serve 
with  an  aluminum  teaspoon. 

CREAM  OF  PEA  SOUP 

Prepare  like  "Cream  of  Celeriac  Soup"  and  in  place  of 
Celeriac  use 

i  oz.  Tender  Green  Peas  or  Lima  Beans  flaked  like  the  nuts, 
but  not  quite  as  fine. 


46  UNFIRED    FOOD 

SAVORY  CREAM  SOUP 

Put  into  a  soup  bowl 
oz.  Rhubarb,  or  Cucumber  juice,  • 
i  oz.  Peanuts  or  Pignolias  flaked  and 
y2  oz.  Savory  herbs  minced  such  as  Chives,  Taragon,  Pars- 
ley,  Celery,   Thyme,   Majoram,   Onion   tops   and 
Leek.     Beat  and  let  the  flavor  diffuse  and  just  be- 
fore serving  add 

l/2  oz.  Honey  (teaspoonful)  or  Olive  Oil  (spoonful)  or  both 
as  preferred. 

BROWN  OATMEAL  SOUP 

Soak  for  one  hour  or  more 
2  oz.  Oatmeal  or  Rolled  Wheat  in 
i  oz.  Blood   Beet   Juice   and   prepare   like   Rhubarb   Soup. 

Grate  a  3  oz.  beet  and  strain  the  juice  through  a 

colander. 

CRANBERRY  AND  BEET  OR  PUMPKIN  SOUP 

Put  into  a  soup  bowl 

i  oz.  Cranberries  chopped  very  fine  and  mashed  with  a 
wooden  potato  masher  to  free  all  the  juice, 

i  oz.  Blood  Beet,  Pumpkin,  Squash  or  Vegetable  Marrow 
grated  and 

i  oz.  Peanuts  flaked  or  y>  oz.  Rolled  Wheat.  Rub  these  to- 
gether and  let  it  blend,  then  add 

5  oz.  Cucumber  grated,  Tomato  macerated  or  in  Winter 
Tepid  Water  and 

<2  oz.  Honey  (teaspoonful)  or  Olive  Oil  (spoonful).  Beat 
well  and  serve. 

BANANA   SOUP 

To 
4  oz.  Rhubarb  juice  add 

y2  oz.  Banana  macerated  to  liquidity, 

i  oz.  Peanuts  flaked  and  if  desired 
y2  oz.  Honey  (teaspoonful).    Stir  to  mix  and  serve. 


SUMMER    SOUPS  47 

STRAWBERRY  SOUP 

To 

5  oz.  Cucumber  grated  add 
2  oz.  Strawberries  macerated  and 

1  oz.  Peanuts  flaked.     Mix  and  serve. 

COCOANUT  MILK  SOUP,  No.  2 

To 

4  oz.  Cucumber  grated  add 
2  oz.  Banana  macerated  and 

2  oz.  Cocoanut  milk.     Stir  to  mix  and  serve. 


48  UNFIRED    FOOD 


WINTER  SOUPS 

All  the  soups  in  which  tepid  water  is  used  are  intended  for  winter 
or  whenever  rhubarb,  cucumbers  or  tomatoes  can  not  be  had.  It  is 
always  best  to  let  the  water  come  to  a  boil  and  then  allowed  to  cool 
until  it  is  below  scalding  temperature  before  it  should  be  used.  In 
order  that  the  soup  may  not  cool  off  too  much  in  winter  the  soup 
bowl  (consisting  of  heavy  china),  should  be  dipped  into  boiling  water 
before  the  soup  is  filled  into  it.  Heavy  china  holds  the  temperature 
better  than  thin  porcelain. 

HASTY  SOUP 

Put  into  a  soup  bowl 
Y*  oz.  Chipped  Onion,   minced  Parsley,  grated  Celeriac  or 

Parsley  root,  chopped  Cabbage  or  *4  °z-  grated 

Horse  Radish, 
%  oz.  Grated  Carrot,  Sweet  Potato,  Turnip  or  Parsnip  and 

1  oz.  Peanuts  or  Pignolias  flaked.    When  all  is  ready  fill  the 

bowl  with 

Tepid  Water,  stir  and  serve  immediately.     A  heaping 
teaspoonful  is  about  a  half  ounce. 

CRANBERRY  SOUP 

Take 

2  oz.  Cranberries,  chop  them  fine  in  a  chopping  bowl,  press 

all  the  juice  out  with  a  wooden  potato  masher  and 
add 

i  oz.  Peanuts  flaked  or  ^  oz.  Oatmeal  and 
YZ  oz.  Parsley-root  grated.    Rub  all  these  together  and  let  it 

stand  30  minutes.    Then  mix  into  it 
4  oz.  Tepid  Water  and 

Y*  oz.  Honey  (teaspoonful)  or  Olive  Oil  (spoonful),  beat  well 
and  serve. 


WINTER   SOUPS  49 

CREAM  OF  CELERY  SOUP 

Mix  and  mash  together  with  a  wooden  potato  masher 
i  oz.  Pecans  or  Peanuts  flaked, 
1 1/2  oz.  Celery  stalks  or  Cabbage  chopped  fine  and 

Teaspoon  Caraway  seed  ground    and    let    it  soak  a 

while.     Put  this  into  a  bowl  and  mix  into  it 
5  oz.  Tepid  Water  (not  scalding  hot)  and,  if  desired, 
l/2  oz.  Honey    (teaspoonful)    or   Olive   Oil    (spoonful)    and 
serve. 

ROOT  SOUPS 
Beat  together 

i   oz.  Peanuts  or  Pignolias  flaked 
1 1/2  oz.  Celeriac,  Parsley  root,  Parsnip,  Turnip,  Sweet  Potato, 

Carrot  or  Beet  grated. 

l/2          Teaspoon  Caraway  seed  ground,  Dried  Savory-herb 
leaves  powdered  or  a  pinch  of  Cinnamon  powdered, 
5  oz.  Tepid  Water,  not  scalding,  and 

l/2  oz.  Olive  Oil  (spoonful)  or  Honey  (teaspoonful)  as  pre- 
ferred and  serve  in  a  bowl  heated  in  boiling  water. 

COCOANUT  MILK  SOUP 

Take 

i  oz.  Dried  Currants,  chop  and  soak  them  4  to  6  hours  in 
3/^  oz.  Tepid  Water.    Then  add 
l/2  oz.  Rolled  Wheat  or  Oatmeal  and 

3  oz.  Cocoanut  milk  (1-3  cup).     Warm  till  tepid  but  no 
hotter  and  serve  in  a  bowl  heated  in  boiling  water. 
Masticate  well. 
One  cocoanut  has  from  5  to  7  oz.  milk. 

LOCUST  CREAM  SOUP 

Mix  and.  beat  together 
i  oz.  Locust  Bread  grated, 
i  oz.  Pignolias  flaked  and 
6  oz.  Tepid  Water  and  serve  in  a  warm  bowl.     The  locust 

bread  will  be  softer  if  soaked  an  hour  in   i  oz. 

water,  yet  every  soup  should  contain  something  to 

employ  the  teeth. 


So  UNFIRED    FOOD 

BANANA  CREAM  SOUP 

Rub  together 
y2  oz.  Lemon  juice  and 
i  oz.  Pignolias  or  Peanuts   flaked.     Let  it  blend  a  while 

and  beat  into  it 

il/2  oz.  Bananas  macerated  or  Apple  grated  and 
l/2          Teaspoon  Annis  seed  ground  (optional).    Then  add 

5  oz.  Tepid  Water  and  as  preferred 

l/2  oz.  Honey  (teaspoonful)  or  Olive  Oil  (spoonful).    Serve 
in  a  boullion  cup  heated  in  boiling  water. 

APPLE  CREAM  SOUP 
\y2  oz.  Tart  Apple  grated 

i  oz.  Pignolias  flaked,  beaten  to  a  cream,  and 
l/2          Teaspoon  Fennel  seed    (optional).     Let   it  blend  a 

while  and  add 

oz.  Tepid  Water,  not  scalding.    Beat  and  serve  in  a  bowl 
heated  in  boiling  water, 

OATMEAL  SOUP 

Rub  together 
£  oz.  Lemon  juice  and 

1  oz.  Peanuts  or  Pignolias  flaked.    Let  it  blend  a  while  and 

add 

2  oz.  Oatmeal,  Rolled  Wheat  or  Rye, 
oz.  Tepid  Water,  not  scalding,  and 

oz.  Honey  (teaspoonful)  or  Olive  Oil  (spoonful).     Beat 
well  and  serve  in  a  bowl  heated  in  boiling  water. 

CREAM  OF  FIG  SOUP 

Take 

1  oz.  Dried  Figs,  mince  and  soak  them  4  to  6  hours  in 

2  oz.  Tepid  Water.     Then  add  to  this 
i  oz.  Pignolias  or  Peanuts  flaked 

^          Teaspoon  Fennel  or  Anise  seed  ground  (optional)  and 
4  oz.  Tepid  Water,  not  scalding.    Beat  and  serve  in  a  bowl 
heated  in  boiling  water. 

TART  CREAM  OF  PRUNE  SOUP 

Is  made  like  Cream  of  Fig  Soup 


\V1NTKR   SOUPS  51 

CREAM  OF  PUMPKIN  SOUP 

For  this  soup  take 

il/2  oz.  Cranberry  butter  or  Lemon  cheese  (see  under  But- 
ter), 

*4          Teaspoon  Caraway  seed  ground. 
il/2  oz.  Pumpkin  or  Squash  grated  and 

5  oz.  Water,  boiled,  but  used  below  the  scalding  tem- 
perature. Beat  it  even  and  serve  in  a  bowl  or 
boullion  cup  heated  in  boiling  water. 

l/2  oz.  Olive  Oil  (spoonful)  or  Honey  (teaspoonful)  may  be 
added  as  preferred. 


INVALID  S  CLABBER  SOUP 

Put  into  a  soup  bowl 

i  oz.  Chopped  Spinach,  lettuce,  celery  or  cabbage  and 
i  oz.  Grated  Carrot,  parsnip,  turnip,  beet  or  potato  and  add 
6  oz.  Churned  Thick  Milk  or  buttermilk — stir  well  and  serve. 
This  food,  well  masticated,  will  quickly  restore  an  emaciated 
or  starved  bod'y  since  it  contains  the  most  acceptable  form  of 
concentrated  protein,  for  adults, — combined  with  the  required 
organic  binding-salts  of  the  vegetables.  This  dish  should  be 
eaten  only  once  a  day  to  prevent  too  rapid  increase  of  weight. 
It  must  be  avoided  during  a  healing  crisis  and  during  any 
eliminative  operation  of  the  system.  It  should  be  only  used 
after  the  system  has  conquered  disease  or  after  a  successful 
fast.  Forget  it  when  the  required  results  are  obtained. 


UNFIRED    FOOD 


PREPARATION  OF  SALAD  HERBS  AND  ROOTS 

For  the  sake  of  the  young  student  of  dietetics  it  is  necessary 
to  say  a  few  words  as  to  cleaning  and  preparing  herbs  and 
roots  for  the  table.  All  roots  which  have  no  perceptible  or 
objectionable  skin  like  the  carrot  and  parsnip  need,  only,  to  be 
scrubbed,  with  a  brush,  rinsed  and  dried  for  table  use.  Such 
roots  as  have  a  smooth  and  tender  skin  like  the  young  radish 
should  be  washed  and  dried.  Young  sweet  potatoes  and  arti- 
chokes need  only  a  scrubbing  and  rinsing  but  old  ones  may  be 
scraped.  The  Irish  potato  is  best  peeled  because  (next  to  the 
skin  is  a  repulsive  volatile  element  which  may  irritate  the 
olfactory  nerves,  of  some  people,  so  as  to  produce  a  headache. 

Turnips  and  kohl-rabies  which  have  a  hard  fibrous  rind 
must  be  peeled.  The  inner  protected  leaves  of  a  cabbage  head 
need  no  rinsing.  Nasturtium  leaves  are  generally  so  clean  that 


CHOPPING    HERBS. 


MINCING    HERBS. 


SALADS 


53 


they  can  not  be  washed  cleaner.  Young  linden  leaves  and 
sassafras  leaves  are  clean  unless  they  are  picked  from  very  low 
bushes.  Lettuce  and  all  other  salad  herbs  which  are  exposed 
to  sand  and  dust  must  be  rinsed  in  several  waters  to  make  sure 
that  there  is  no  sand  left  on  them.  The  tender  stems  of  young 
lettuce  should  not  be  discarded  but  since  the  pockets  at  the  base 
of  the  leaves  are  generally  washed  in  with  sand  they  should 
always  be  picked  apart. 


CHOPPING  (WHITTLING)  SWISS   CHARD  STALKS. 
ROCKING    THE    DOUBLE    CHOPPING-KNIFE. 

There  is  nothing  more  disagreeable  in  a  salad  than  to  be 
so  unfortunate  as  to  bite  on  a  grain  of  sand;  therefore  the 
nurse  should  take  extra  precaution  to  prevent  its  presence. 


DRYING   HERBS   AFTER  WASHING. 


Salad  herbs  which  are  intended  to  be  chopped  and  combined 
with  nuts  and  dressings  must  contain  no  water  left  on  them 
from  rinsing.  Such  water  makes  the  salad  taste  insipid  and 


54  UNFIRED    FOOD 

sloppy.  The  best  way  to  dry  salad  herbs  is  as  follows :  Lay 
the  wet  herbs,  leaf  by  leaf,  on  a  towel,  kept  for  this  purpose, 
and  roll  it  up  from  one  end  and  then  wring  it  gently  to  let 
the  towel  absorb  the  water.  Very  young  cucumbers  need  only 
be  washed  but  those  which  are  longer  than  three  or  four  inches 
should  be  peeled  very  thinly. 

Tomatoes  for  salad  need  not  be  peeled  but  those  for  soups 
should  be  peeled  just  as  thinly  as  possible  with  an  extra  sharp 
knife  in  order  that  the  pulp  can  be  better  macerated.  This  is 
enough  for  general  directions.  The  special  directions  are  given 
in  each  recipe. 


COMBINATION  SALADS  AND  THEIR  VALUE 

Everybody  knows  that  the  highly  evoluted  and  civilized  ear 
is  more  pleased  with  a  harmonious  combination  of  sounds  than 
with  a  simple  sound.  A  display  of  harmonious  colors  is  pleas- 
ing and  restful  to  the  cultivated  eye.  In  like  manner  the  taste 
bud  and  olfactory  nerves  respond  with  greater  satisfaction  to 
a  harmonious  combination  of  flavors.  The  most  important  rea- 


A    GARNISHED    SALAD. 

son  for  combining  consistent  food  materials  is  to  give  the  sys- 
tem a  larger  scope  of  needed  food  and  tonic  elements.  Foods 
that  are  extremely  concentrated  and  those  that  are  very  dilute 
are  combined  to  strike  a  happy  and  wholesome  medium. 


SALADS  55 

Tender,  succulent  and  crisp  materials  are  best  left  coarse 
to  give  the  teeth  a  chance  to  usefulness.  Hard  and  tough  ma- 
terial is  best  reduced  to  a  corresponding  fineness  by  grating 
to  save  unnecessary  waste  of  time  and  energy.  These  ex- 
tremes are  then  combined  to  produce  a  medium  condition.  A 
combination  of  chopped  cabbage,  chipped  onion,  grated  sweet 
potato  and  flaked  nuts  is  an  example.  A  good  combination  will 
give  a  healthy  exercise  to  every  function  of  the  alimentary 
canal  The  following  recipes  are  so  computed  that  they  in- 
dicate the  weight  of  the  proper  quantity  for  one  dish  of  the 
respective  materials.  The  nurse  must  therefore,  multiply  the 
weights  by  the  number  of  dishes  to  be  served. 

Substitution  of  Savories 

In  the  following  recipes  none  but  wholesome  and  beneficial 
savory  herbs  are  used  as  flavoring  admixtures.  The  following 
herbs  are  most  commonly  known  and  used.  Green  celery 
leaves,  parsley,  dill,  leek,  onion  tops,  onions,  chives,  mint,  sum- 
mer savory,  thyme,  basil,  majoram,  rosmary  and  sage.  Should 
it  happen  that  any  one  of  these,  prescribed  in  the  selected  recipe, 
should  be  wanting  or  out  of  season  the  nurse  may  use  her 
judgment  in  selecting  a  substitute.  Should  it  be  known  that 
the  flavor  of  certain  herbs  are  disliked  the  nurse  may  substitute 
them  with  such  as  are  relished.  The  nurse  who  understands 
the  principle  of  natural  nutrition  can  make  many  changes  and 
improvements  to  suit  the  tastes  of  those  who  are  to  dine. 

Substitution  of  Vegetables,  Fruits  and  Nuts 

Wherever  in  the  following  recipes  substitution  is  indicated 
by  naming  two  or  more  vegetables,  two  or  more  fruits  or  two 
or  more  kinds  of  nuts  following  the  weight  of  that  portion  of 
the  recipe,  it  is  intended  that  the  nurse  should  take  the  indi- 
cated weight  either  of  the  second  or  third  named  ingredient 
when  the  first  is  not  on  hand  or  is  not  desired.  Thus  the  in- 
tended dish  can  be  varied  without  changing  the  quantity  or 


56  UNFIRED    FOOD 

weight  of  material.  Substitution  is  always  indicated  by  the 
word  "or."  When  the  word  "and"  is  used  to  connect  two  or 
more  ingredients,  it  is  intended  that  the  nurse  should  select 
her  favorite  two  or  more  (not  necessarily  all)  of  the  named  in- 
gredients but  that  the  total  weight  of  all  she  selects  should 
be  no  more  than  what  is  indicated  in  the  column  of  weights. 
The  ingenious  nurse  should  bear  in  mind  that  many  of  the  fol- 
lowing recipes  may  be  used  as  practical  models  for  new  com- 
binations. 

Substitution  of  Oil  Dressings 

Whenever  olive  oil  is  not  on  hand  or  is  too  expensive  then 
the  nurse  may  substitute  cotton-seed  oil,  sunflower-seed  oil, 
peanut  oil  or  cocoanut  oil.  Oils  which  have  been  sterilized  or 
subjected  to  high  temperatures  in  the  process  of  separation  are 
hygienically  inferior  to  those  which  have  been  extracted  by  a 
cold  process. 

Optional  Ingredients 

It  is  left  to  the  good  judgment  of  the  nurse  to  either  omit 
or  use  optional  ingredients.  They  are  often  required  to  make 
the  dish  palatable  to  those  whose  tastes  are  not  yet  normal. 

APRIL  SALAD 

l/2  oz.  Asparagus  tips  sliced  crosswise  as  thin  as  a  knife  blade, 
y2  oz.  Dock  leaves  or  Dandelion  cut  into  fine  shreds  or 

chopped, 

y2  oz.  Artichokes  or  Parsnips  cubed  or  chopped  and 
i  oz.  Peanuts,   Pignolias,   Walnuts  or  other  -  nuts  chopped. 

Toss  these  together  and  mix  into  it 
y2  oz.  Honey  (teaspoonful)  and 
y2  oz.  Olive  Oil  (spoonful). 

APRIL  SALAD 

y2  oz.  Artichokes,    cubed  or   chopped, 
l/2  oz.  Asparagus,  sliced  very  fine, 
l/2  oz.  Dandelion  chopped  and 

i  oz.  Pignolias  or  Peanuts  flaked  or  Cocoanut  grated.     Mix 
these  well  into  one  another  and  serve. 


APRIL    SALADS  57 

DOCK  SALAD 

iJ/2  oz.  Dock  leaves  and  tender  stems  cut  into  shreds  and 

chopped  quite  fine, 

i  oz.  Peanuts,  Pignolias  or  other  Nuts  chopped,  and 
]/2  oz.  Honey  (teaspoonful)  or  Olive  Oil  (spoonful)  or  both. 
Mix  all  well  together  and  serve.     Dock  is  avail- 
able April    1 5th   to  June    iSth.     If   raised   in   a 
garden  and  not  allowed  to  run  to  seed  it  will  grow 
tender  leaves  all  Summer  and  Fall. 
This  is  a  blood  tonic  being  rich  in  organic  iron 
and  other  organic  salts. 

DOCK  SALAD 
i  oz.  Dock  leaves  and  tender  stems  cut  into  shreds,  then  chop 

quite  fine,   add 
i  oz.  Peanuts,  Pignolias  flaked  or  Cocoanut  grated,  mix  and 

serve. 

ASPARAGUS    SALAD 

i  oz.  Tender  Asparagus  tips  sliced  as  fine  as  possible, 
l/2  oz.  Chives,  Onion  tips    or    Oxalis  leaves  and  leaf  stems 

chopped  and 

i   oz.  Peanuts,  Pignolias,  Walnuts,  Almonds  or  other  nut- 
meats  chopped.     Mix  into  these 

}/2  oz.  Honey    (teaspoonful)    or    Olive    Oil    (spoonful)    and 
serve 

DANDELION  SALAD 
il/2  oz.  Dandelion  leaves   (and  hearts)   cut  into  shreds  and 

chopped  crosswise.     Mix  this  with 

i  oz.  Cocoanut,  grated,  Peanuts  or  Pignolias  flaked  or 
other  Nutmeats  chopped  and  serve.  When 
chopped  nuts  are  used. 

l/2  oz.  Olive  Oil  (spoonful)  or  Honey  (teaspoonful)  may  be 
added  to  advantage. 


S8  UNFIRED    FOOD 

ASPARAGUS  IN  NUT  CREAM 
\y2  oz.  Asparagus  tips,  cut  as  thin  as  a  knife  blade.     Use 

tender  tips  only. 

i  oz.  Pignolias  or  Peanuts,  flaked, 
i  oz.  Rhubarb  juice.    Mix  these  and  beat  until  creamy. 

Just  before  serving  add 

y2  oz.  Honey  (teaspoonful) ;  mix  again  and  serve.  Serve 
without  honey  if  preferred  or  replace  it  with  Olive 
Oil. 

LENTILS  IN  NUT  CREAM 

1  oz.  Lentils  soaked  over  night,  rinsed,  and  dried  in  a  towel, 
YZ  oz.  Pignolias  or  Peanuts  flaked  and 

2  oz.  Rhubarb  juice.    Mix  these  and  beat  it  to  a  creamy  con- 

sistency and  serve  with  an  aluminum  teaspoon. 
For  variety  add 
YZ  oz.  Honey  (teaspoonful)  just  before  serving. 

DANDELION  SALAD 

\Y*  oz-  Dandelion  leaves  cut  into  shreds  and  chopped  cross- 
wise. 

i   oz.  Peanuts,   Pignolias,   Walnut  or   Pecan  chopped  and 
YZ  oz.  Honey   (teaspoon).     Mix  these  well  and  to  give  it 

smoothness  acjd 
Y2         Olive  Oil   (spoonful). 

DOCK  IN  NUT  CREAM 

1  oz.  Dock  leaves,  cut  into  fine  shreds, 
i  oz.  Peanuts,  flaked. 

2  oz.  Rhubarb  juice,  extracted  by  grating  the  fresh  stems  cut 

in  2  in.  lengths.    Mix  and  beat  these  into  a  creamy 
consistency  and  serve  garnished. 
If  it  must  be  improved. 

YZ  oz.  Honey  (teaspoonful)  or  Olive  Oil  (spoonful)  may  be 
added. 


APRIL    SALADS  59 

ASPARAGUS  SALAD 

i  V2  oz.  Asparagus  tips  cut  as  thin  as  a  knife  blade ;  use  tender 

tips  only; 

i   oz.  Pignolias  or  peanuts  chopped, 
*/2  oz.  Olive  Oil   (spoonful)    and 
l/2  oz.  Honey  (teaspoonful).     Mix  all  well  and  serve. 

PAN  TONIC  SALAD 

Mix  together  several  or  as  many  as  you  can  get 
of  the  following  herbs. 

Sour  Dock  leaves, 

Dandelion  leaves  and  flowers, 

Sour  knotweed, 

Young  Woodbine  shoots, 

Young  Linden  leaves,  sparingly, 

Shepherds  Purse, 

Nasturtium  leaves  and  flowers, 

Curled — ,  Upland — ,  or  Water  Cress, 

Broad  leaved — or  Sheep  Sorrel, 

Oxalis  or  Woodsorrel, 

Cheese  leaves, 

Corn  Salad, 

White  Mustard  leaves, 

Plantain, 

Winter  Cress, 

Salad  Burnet, 

Gumbo  Pods  or  leaves, 

Spinach, 

Parsley  and  Celery  and 

Esculent  Roots, 

Mix,  according  to  the  flavors, 
i  to  2  oz.  Of  your  Selection  minced,  with 
i  oz.  Nutmeats  flaked,  Cocoanut  grated  or  2  oz.  of  the 

salad  dressings. 


60  UNFIRED    FOOD 

ARTICHOKE  SALAD 

il/2  oz.  Artichokes,  washed,  cubed  or  chopped, 
y2  oz.  Onion  minced  and 

I  oz.  Pignolias  flaked  or  chopped  or  Cocoanut  grated.   Mix 
these  well  and  serve. 


MAY  SALAD 
i  oz.  Lettuce  cut  into  fine  shreds, 

1  oz.  Dandelion  leaves  cut  into  shreds  and  chopped  cross- 

wise, 
>  oz.  Oxalis  leaves  and  leaf  stems  chopped, 

2  oz.  Radishes  cubed  or  chopped  and 

1  oz.  Nuts,  your  choice,  chopped.    Toss  all  together  and  mix 

into  it 

2  oz.  Honey  (teaspoonful)  and 

/2  oz.  Olive  Oil  (spoonful)  then  garnish  and  serve. 

DANDELION  FLOWER  SALAD 
2  oz.  Dandelion  Flowers  cut  fine.     Lay  a  bunch  of  flowers 

on  the  board  and  cut  thin  slices  from  the  bunch 

cutting  each  flower  through  several  times.     Use 

the  stems  also, 
i  oz.  Cocoanut  grated,  Pignolias  or  Peanuts  flaked.     Toss 

these  well  together  and  serve  garnished  with  a 

flower  or  two. 

This  is  a  delicious  dish.     Dandelions  blossom  a 

second  time  in  September  and  October. 

OXALIS  SALAD 

j/4  oz.  Oxalis  leaves  and  leaf  stems  cut  very  fine  and 
i  oz.  Peanuts  or  Pignolias  flaked  or  Cocoanut  grated.   Toss 
these  together  and  garnish  with  a  few  flowers.    It 
has  a  delicious  flavor  of  its  own  with  cocoanut. 


MAY    SALADS  61 

LETTUCE  AND  COCOANUT  SALAD 

Mix 
zl/2  oz.  Lettuce  cut  into  shreds  and  these  cut  again  with 

1  oz.  Cocoanut  grated  and  drip  over  it 

2  oz.  Cocoanut  Milk.     Serve  with  a  teaspoon. 

DANDELION  SALAD  WITH  OIL 

2  oz.  Dandelion  leaves  cut  into  very  fine  shreds, 

1  oz.  Peanuts  or  other  nuts  chopped  and 

}/2  oz.  Olive  Oil  (spoonful).    Mix  the  oil  well  into  the  salad, 
garnish  and  serve 

COMBINATION  SALAD 

2  oz.  Lettuce  cut  into  shreds  and  then  chopped  crosswise, 
J4   °z-  Chives  or  Onion  Tips  cut  fine, 

y2  oz.  Curled  Garden  Cress  cut  fine  and 

1  oz.  Pignolias   (or  other  nuts)   flaked.     Toss  and  mix  the 

nuts  well  into  the  salad  and  pour  over  it 

2  oz.  Rhubarb  juice.    Serve  it  thus  or  beat  it  till  the  nuts  be- 

come creamy. 

DELICIOUS  LETTUCE  SALAD 

2  oz.  Lettuce,   cut  into  shreds  and  these  cut  again  a  few 

times, 

y2  oz.  Onion  tops  cut  quite  fine  and 
i   oz.  Cocoanut  grated.    Mix  the  cocoanut  well  into  the  salad 

and  pour  over  it 
i  or  2  oz.  Cocoanut  Milk.     Serve  with  a  teaspoon. 

RADISH  SALAD 

Mix 

i}/2  oz.  Radishes  cubed  or  chopped  with 
l/2  oz.  Peanuts,  Pignolias  or  other  nuts  chopped  or  flaked. 
For  black  or  other  very  hot  radishes  use  one  whole 
ounce  of  nuts.    Garnish  with  a  few  thin  slices. 


62  UNFIRED    FOOD 

HONIG  ZALAT 

3  oz.  Lettuce  cut  into  fine  shreds  and  dressed  with 
T/2  oz.  Honey  ^teaspoonful).    Serve  with  fork  and  teaspoon. 

LINDEN  SALAD 

*/2  oz.  Young  Linden  Leaves  cut  into  shreds  and  minced  and 
YI,  oz.  Peanuts  (or  other  nuts)  flaked.     Toss  these  together 
and  serve. 

RADISH  PUDDING 
2  oz.  Radishes,  grated, 
y2  oz.  Savory  herbs,  minced 
^2         teaspoon  Caraway  seed  ground, 

i  oz.  Pignolias  or  Peanuts  flaked.  Mix  and  rub  these  to  the 
proper  consistency  and  serve  on  a  lettuce  leaf  or 
otherwise  garnished. 

HOT  SALAD 
il/2  oz.  Lettuce  cut  into  shreds, 

1  oz.  Mustard  leaves,  shredded  and  chopped 
l/4  oz.  Onion  Tops  cut  fine, 

2  oz.  Rhubarb  juice  (4  spoonful), 
l/2  oz.  Honey  (teaspoonful)  and 

>2  oz.  Olive  Oil  (spoonful).  Mix  and  mingle  all  together 
and  serve  with  an  aluminum  teaspoon.  Chopped 
nuts  will  reduce  the  pungency  of  this  salad. 

LETTUCE  DRESSED 
2  */2   oz.  Lettuce,  torn  into  shreds,  dressed  with 

2  oz.  Dressing  for  vegetables.    See  under  dressings. 

SHEPHERD'S  PURSE  SALAD 

May  be  prepared  and  served  like  Dock  Salad. 
Available  all  May  until  it  blossoms. 


MAY    SALADS  63 

YARROW  IN  NUT  CREAM 

i  oz.  Young  Yarrow  leaves,  cut  on  a  chopping  board  as  fine 
as  possible, 

1  oz.  Peanuts  flaked,  and 

2  oz.  Rhubarb  juice.    Beat  these  until  it  is  creamy,  then  add 

and  mix  into  it 

V2  oz.  Honey   (teaspoonful)   and 
]/2  oz.  Olive  Oil  (spoonful).     Serve  only  on  request  and  with 

an  aluminum  teaspoon. 


YARROW  AND  NUT  SALAD 
i  oz.  Young  Yarrow  leaves  whittled  very  fine  and 
i  oz.  Peanuts  flaked.     Mix  these  and  serve  on  a  lettuce  leaf 
only  on  request.    This  salad  is  a  proof  of  the  value 
nuts  in  the  combination  with  harsh,  hot  and  bitter 
herbs. 

DEUTSCHER  ZALAT 

3  oz.  Lettuce  cut  into  shreds  and  these  cut  again  or  chopped, 
1-3  oz.  Onion  tops  or  chives  cut  fine  and 
2  oz.  Rhubarb  juice.    Toss  the  juice  into  the  salad  and  pour 

over  it 

y2  oz.  Olive  Oil  (spoonful).    Mix  the  oil  well  into  the  salad 
and  serve  with  an  aluminum  teaspoon. 


MUSTARD  SALAD 

i  oz.  Mustard  leaves  and  tender  stalks  cut  and  chopped, 
Z  oz.  Dandelion  Flowers  minced  or  other  sweet  herbs, 
i  oz.  Peanuts  flaked  and 

(See  page  173)   Mix  and  beat  to  a 
creamy  consistency  and  serve  with  an  aluminum 
teaspoon. 
*  oz.  Honey  may  be  added  at  your  option. 


64  UNFIRED    FOOD 

MUSTARD  SALAD 

i   oz.  White  Mustard  leaves  cut  into  shreds  and  chopped  fine. 
y2  oz.  Dandelion  Flowers  minced  if  on  hand  and 
i   oz.  Cocoanut    grated.      Mix    garnish    with    a    dandelion 

flower  and  serve. 
i  oz.  Cocoanut  milk  added  improves  the  flavor. 

PLANTAIN  SALAD 

i  y2  oz.  Plantain  cut  into  shreds  and  minced  and 
i   oz.  Peanuts  or  Pignolias  flaked.  Mix  and  serve  —  or,  with 
your  favorite  nuts  chopped,  you  may  add 


>  oz.  Honey  (teaspoonful). 


JUNE  SALAD 

\y>  oz.  Lettuce  cut  into  shreds  and  chopped  crosswise, 
i  oz.  Dandelion  leaves  cut  into  shreds  and  chopped, 
l/4  oz.  Taragon  or  other  savory  herbs  minced. 

1  oz.  Peanuts  or  Pignolias  flaked  and 

2  oz.  Rhubarb  juice.    Mix  these  and  beat  until  it  is  creamy 

and  serve  with  an  aluminum  teaspoon.     One-half 
ounce  of  olive  oil  or  honey  may  be  added  if  desired. 

DANDELION  FLOWER  AND  LETTUCE  SALAD 
1 1/2  oz.  Lettuce  cut  into  shreds  and  these  cut  crosswise, 

i   oz.  Dandelion  Flowers  and  scapes,  cut  so  that  each  flower 

is  sliced  crosswise  several  times  and 

i  oz.  Pignolias  flaked  or  Cocoanut  grated.  Toss  these  into 
one  another,  garnish  with  a  whole  flower  and 
serve. 

LETTUCE  AND  CRESS  SALAD 
2  oz.  Lettuce  cut  into  shreds  and  chopped 
i  oz.  Curled  Garden  Cress  chopped  fine  and 
i  oz.  Cocoanut  grated,   Pignolias   or   Peanuts   flaked.     Mix 

these  garnish  and  serve. 


JUNE    SALADS  65 

CURLED  GARDEN  CRESS  SALAD 
I  oz.  Cress  cut  fine,  thus — Lay  a  bunch  on  a  chopping  board 

and  cut  off  thin  slices,  thus  mincing  it.    Mix  into 

this 
i  oz.  Cocoanut  grated,  Peanuts,  Pignolias  flaked    or    other 

nuts  chopped. 

Those  who  like  the  flavor  of  cress  may  use  \y2  oz. 

to  the  above  amount  of  nuts. 

CURLED  GARDEN  CRESS  SALAD 
iy2  oz.  Cress.    Chop  it  quite  fine  and  let  it  stand  15  minutes  or 

so  to  let  the  pungency  evaporate,  and  add 
YZ  oz.  Peanuts  chopped, 
y2  oz.  Honey  (teaspoonful)  and 

%  oz.  Olive  Oil  (teaspoonful).  Mix  these  till  all  the  cress  is 
dressed,  garnish  and  serve. 

RHUBARB  CREAM  SALAD 

2  oz.  Spinach,  Plantain,  Corn  Salad,  White  Mustard,  Curled 
— ,  Upland —  or  Water  Cress,  Nasturitum  leaves, 
Parsley  or  Celery  cut  into  shreds  and  chopped, 

2  oz.  Rhubarb  juice  and 

i  oz.  Peanuts  or  Pignolias  flaked.     Mix  and  stir  these  until 

creamy  and  at  your  option  add 
y2  oz.  Honey  (teaspoonful)  or  Olive  Oil  (spoonful). 

SORREL  SALAD 
i  oz.  Sorrel  leaves  and  juicy  leafstems  cut  into  shreds  and 

chopped 

y2  oz.  Onion  Tops,  Parsley  or  Celery  minced  and 
i  oz.  Peanuts,  Pignolias  flaked,  Cocoanut  grated  or  mixed 
nuts  chopped.  Mix  these  and  serve;  (or)  -  -  but 
when  chopped  nuts  ar  used. 

y2  oz.  Honey  (teaspoonful),  Olive  Oil  (spoonful)  or  both  may 
be  added. 


66  UNFIRED    FOOD 

LENTIL  SALAD 

I  oz.  Lentils  soaked  over  night,  rinsed  and  dried  in  a  towel. 
l*/2  oz.  Lettuce,  cut  into  shreds  and  chopped 
*4  oz.  Savory  herbs  minced,  and 

1/2  oz.  Honey,  (teaspoonful).     Mix  the  honey  well  into  the 
salad  and  serve. 

LETTUCE  AND  PARSLEY  SALAD 
l*/2  oz.  Lettuce,  cut  into  shreds  and  cut  again  and 

1  oz.  Parsley  cut  and  minced..    Toss   these  together   and 

serve  with 

2  oz.  Honeyole  dressing.    (See  Dressings). 

BIRD  S  NEST  SALAD 
2  oz.  Lettuce,  Endive  or  Cabbage  cut  into  fine  shreds  or  I  oz. 

Curled — ,Upland — or  Water  Cress,  nasturtium  or 

Parsley  chopped  and  mixed  with 
I  oz.  Cocoanut  grated,  Peanuts,  Pignolias  or  Almonds  flaked. 

Put  this  in  a  "dish,  form  a  nest  and  fill  it  with 
I  oz.   (2  or  3)  Radishes  or  rounded  Carrots. 

KOHL-RABI  SALAD 
il/2  oz.  Kohl-rabi  diced  or  chopped, 

y2  oz.  Onion  Tops,  Oxalis  or  one  ounce  Lettuce  minced  and 
i  oz.  Cocoanut  grated,  Peanuts  or  Pignolias  flaked  or  other 
nutmeats  chopped.     Toss  these  into  one  another 
and  serve 

,  With  the  chopped  nuts 

y2  oz.  Olive  Oil  (spoonful)  or  Honey  (teaspoonful)  may  be 
used. 

RADISH  AND  BEAN  SALAD 
I  oz.  Radishes,  Kohl-rabi  or  Carrot  diced. 
i  oz.  String-beans  sliced  as  thin  as  possible  and 
I  oz.  Peanuts,    Pignolias   or    Almonds    flaked   or    Cocoanut 
grated.    Toss  these  together  and  serve. 


JUNE    SALADS  67 

GREEN  PEAS  IN  NUT  CREAM 
il/2  oz.  Tender  Peas,  whole 
l/2  oz.  Savory  herbs,  minced 

1  oz.  Peanuts  (or  other  nuts)  flaked  and 

2  oz.  Rhubarb  juice,  extracted  by  grating  the  fresh  stems 

cut  in  2  in.  lengths.  Mix  and  beat  these  to  the 
proper  consistency  and  serve  with  an  aluminum 
teaspoon. 

SELECTED  SWEET  SALAD 

I  oz.  Lettuce  cut  into  fine  shreds, 

i  oz.  Bean-pods,   (green  or  wax)  sliced  no  thicker  than  a 

knife  blade, 

y>  oz.  Onion  tops  cut  like  the  pods. 
y2  oz.  Honey  (teaspoonful),  mix  all  well  together  and  serve. 

SPINACH  SALAD 

i  oz.  Spinach  cut  into  shreds  and  chopped  and 
l/2  oz.  Onion  chipped,  Chives,  Onion  tops,  or  Leek  chopped  or 
Parsley  or  Celery  minced  and 

1  oz.  Peanuts  or  Pignolias  flaked  or  Cocoanut  grated.    Mix 

these  and  serve — or,  for  a  delightful  variation, 
drip  over  it. 

2  oz.  Rhubarb  juice  or  Cocoanut  milk  or  a  mixture  of  both 

(4  spoonful). 


JULY  SALAD 

I  oz.  Young  Sweet  Corn  sliced,  off  the  cob, 
i  oz.  Lettuce,  Endive,  nasturtium  leaves,  Sorrel  or  Cabbage 
cut  into  shreds  and  chopped  and 

1  oz.  Peanuts  or  Mixed  Nuts  chopped.    Mix  into  these 

y2  oz.  Olive  Oil  (spoonful)  or  Honey  (teaspoonful)  and  chip 
over  it 

2  oz.  Tomatoes, 


68  UNFIRED    FOOD 

JULY  SALAD 
i  oz.  Lettuce,  Endive,  Nasturtium  Leaves,  Chicory  leaves  or 

Sorrel  cut  into  shreds  and  chopped  crosswise, 
i  oz.  Cucumber  or  Summer  Squash  chipped, 
i  oz.  Tomato  or  Pineapple  chipped, 
1/2  oz.  Parsley,  Celery  or  other  savory  herbs  minced, 

i  oz.  Peanuts  or  Pignolias  flaked  or  other  nuts  chopped  and 
y2  oz.  Olive  Oil  (spoonful)   or  Honey  (teaspoonful).     Mix 
all  together  and  serve. 

GREEN  SALAD  DRESSED  WITH  BANANA  PULP 

Whittle  and  chop. 

3  oz.  Lettuce,  Endive,  Corn  salad,  Mallow  (cheeses),  Dande- 
lion or  Chicory,  and  mix  it  with 

1  oz.  Cocoanut  grated  or  other  nuts  chopped  and 

2  oz.  Banana  pulp  macerated  and  beaten  to  a  creamy  con- 

sistency.   Garnish  with 
i  oz.  Banana  slices  or  Tomato  chips  and  serve. 

RADISH  SALAD 

i  oz.  Radishes  cubed  or  chopped  to  size  of  corn, 
y2  oz.  Cabbage,  Celery  or  Oxalis  minced  and 
i  oz.  Peanuts  or  Pignolias  flaked.    Toss  together  and  serve 
on  lettuce  or  endive. 

SELECTED  SALAD 

i  oz.  Young  Sweet  Corn  sliced  off  the  cob  with  a  sharp 

knife, 
i  oz.  Crisp  Cabbage,  Lettuce,  Upland,  Cress  or  Sorrel  cut 

into  shreds  and  chopped  and 

}/4  oz.  Onion,  Parsley  or  other  savory  herbs  minced  and 
i   oz.  Cocoanut    grated,    Peanuts    flaked    or    mixed    nuts 

chopped.    Mix  these,  garnish  and  serve  or  at  your 

option  chip  over  it 

i  or  2  oz.  Tomato  or  cucumber,  or  drip  over  it 
I  oz.  Cocoanut  milk. 


JULY    SALADS  69 

NASTURTIUM  FLOWER  SALAD 

il/2  oz.  Nasturtium  Flowers  cut  into  shreds  with  their  pedi- 
cels, and 

i   oz.  Cocoanut   grated,    or    Peanuts   or   Pignolias   flaked. 
Toss  these  together  and  serve  garnished  with  a 
few  whole  flowers. 
This  is  a  delicious  relish. 

i  oz.  Cocoanut  Milk  may  be  poured  over  the  salad  to  ad- 
vantage. Lettuce  cut  equally  fine  may  be  added 
to  supply  the  scarcity  of  the  flowers. 

PINEAPPLE  AND  TOMATO  SALAD 

2l/2  oz.  Pineapple,  sliced  and 

2l/2  oz.  Tomatoes,    Sliced.     Toss   the  slices  just  enough  to 

mingle  them  and  drip  over  them 
l/2  oz.  Honey  ( teaspoon ful).     Serve  with  a  fruit- fork. 

STUFFED  CANTALOUPE 

Fill  the  natural  cavity  of  a 

5  oz.  Half  Cantaloupe  with  the  following  mixture 
l/2  oz.  Parsley,  Celery  or  Oxalis,  minced  and 

1  oz.  Pignolias  or  Peanuts  flaked. 

SIMPLE  SALAD 

2  oz.  Young  Sweet  Corn  or  White  Corn,  sliced  off  the  cob, 

Wax  or  green  Be'an  pods  sliced  or  chopped,  or 
broad  leaved  or  curled  Endive  cut  into  shreds  and 
chopped,  mixed  with 

i  oz.  Cocoanut  grated,  Peanuts  or  Pignolias  flaked  or  any 
nutmeats  chopped.  With  the  chopped  nuts  may 
be  added 

l/2  oz.  Olive  Oil  (spoonful)  or  Honey  (teaspoon ful).  Do  not 
let  it  stand  long  with  honey  or  oil  as  it  hardens 
the  salad. 


70  UNFIRED    FOOD 

PINEAPPLE  AND  CELERY  SALAD 
il/2  oz.  Ripe  Pineapple  shredded 
\]/2  oz.  Blanched  Celery,  chopped. 
i  oz.  Walnut  meats  chopped  and 

y2  oz.  Honey  (teaspoonful).  Mix  the  honey  into  the  salad 
and  serve. 

SPINACH-BEET  SALAD 

]/2  oz.  Spinach-beet  leaves  cut  into  shreds  and  chopped, 

l/4  oz.  Savory  herbs  minced  or  Onion  chopped  and 

y2  oz.  Peanuts  chopped.     Mix  these  well  with 

*4  oz.  Olive  Oil  (teaspoonful)  and  serve.    At  another  dinner 

when  serving  the  same  dish  add  and  mix  into  it 
y2  oz.  Honey  (teaspoonful). 

TOMATO  CREAM  SALAD 
2  oz.  Tomato,  chipped 
2  oz.  Radishes,  Kohl-rabi,  Carrot  or  Eggplant,  cut  into  small 

dice  or  Sweet  Corn  sliced  off  the  cob. 
y2  oz.  Parsley  or  Celery  minced  and 

1  oz.  Peanuts  or  Pignolias  flaked.     Beat  these  together  till 

somewhat  creamy  and  serve. 

YOUNG  PEA  SALAD 

2  oz.  Young  Peas  or  Young  Lima  Beans  chopped, 
I  oz.  Pignolias  or  Peanuts  flaked  very  fine  and 

i  oz.  Rhubarb  juice.     Mix  and  beat  till  creamy  then  add 
y>  oz.  Olive  Oil  (spoonful)  or  Honey  (teaspoonful).     Mix 
'"again  and  serve. 

YOUNG  PEA  SALAD 

\y2  oz.  Young  Peas, 
y2  oz.  Oxalis  leaves  and  leaf  stems  cut  very  fine  or  other 

savory  herbs  minced  and 

y2  oz.  Honey  (teaspoonful).     Mix  these  and  then  add 
y^  oz.  Olive  Oil  (teaspoonful).     Mix  again  and  serve. 


JULY    SALADS  71 

MOCK  SAUERKRAUT 
3  oz.  Crisp  Cabbage  shredded  and  chopped 
l/2         Teaspoon  Caraway  seed  ground. 
2  oz.  Rhubarb  juice,  extracted  by  grating  the  fresh  stems 

cut  in  2  inch  lengths, 

YZ  oz.  Honey   (teaspoonful).     Mix  the  liquid  well  into  the 
slaw  and  serve  with  an  aluminum  teaspoon. 

BUTTERED   VEGETABLES 

2  to  3  oz.  Kohl-rabi,  Carrot,  Egg  Plant,  Turnip,  Parsnip, 
Squash,  Pumpkin,  Sweet  Potato  or  Potato  cut 
into  neat  slices  and  spread  with  an  equal  thick- 
ness and  weight  of,  your  favorite. 
Butter  or  Cheese  as  given  under  that  heading. 
Cranberry  or  Savorv  butter  combines  well  with 
all. 

GRATED  CARROT  SALAD 

il/2  oz.  Carrot  grated  and 

i  oz.  Cocoanut  grated,  Pignolias  or  Peanuts  flaked,  mixed 
well  is  a  palatable  dish. 

SELECTED   VEGE-FRUIT  SALAD 

i   oz.  Pineapple  sliced  or  chipped, 

i   oz.  Tomato  sliced  or  chipped, 

i   oz.  Cucumber  sliced  or  chipped  and 

1  oz.  Celery  stalks  sliced  as  thin  as  possible.    Serve  with  any 

2  oz.  Dressing  for  vegetables.     See  under  dressings. 

VEGETABLE  PUDDING 
i  oz.  Kohl-rabi  or  Young  Carrots  grated, 
i  oz.  Celery  stalks,   green  or  blanched, 
i  oz.  Pignolias  or  other  nut  meats  chopped  and 
l/>  oz.  Honey  (teaspoonful.)    Mix  these  well  and  serve  imme- 
diately. This  tastes  like  apple  salad. 


72  UNFIRED    FOOD 

MOCK  ASPARAGUS  SALAD 
i  oz.  Swiss  Chard  leaf  stems,  cut  crosswise  into  very  thin 

slices, 
YZ  oz.  Onion  sliced  or  cubed, 

1  oz.  Peanuts  or  other  nuts  chopped  and 

y2  oz.  Olive  Oil  (spoonful).     Mix  the  oil  well  into  the  salad 

and  serve.     For  variety  add 
y2  oz.  Honey  (teaspoonful). 

CELERY  SALAD 
2  oz.  Green  Celery  leaves  and  stalks  chopped  and 

1  oz.  Peanuts  or  Pignolias  flaked.     Mix  these  and  serve  or, 

if  on  hand,  drip  over  it 

2  oz.  Rhubarb  juice. 

WATERMELON 

Serve  a 
2  Ib.  Watermelon  section  in  a  plate  with  a  knife  and  fork. 

SUPAWN 

Slit  or  score  the  rows  of  a  young  Sweet  Corn  or 
White  Corn  ear  with  a  sharp  knife  and  press  the 
pulp  out  by  drawing  the  back  of  a  knife  over  the 
rows  or  grate  the  ear  on  a  coarse  grater. 

2  oz.  Green  Corn  Pulp, 

i  oz.  Peanuts,  Pignolias  or  Almonds  flaked,  soft  nut  meats 

chopped  or  Cocoanut  grated  and 

y2  oz.  Parsley  or  Celery  minced.     Mix  and  stir  these  into  a 
'  pudding  and  serve. 

SYLVAN  SALAD 

(Oleri  Silvestris) 
Combine 

2  or  3  oz.  Wild  herbs  chopped,  according  to  their  flavor,  with 
i  oz.  Nuts,  chopped  or  flaked,  or  dress  them  with  oil, 
honey  or  herbal  fruits  and  serve. 


JULY    SALADS  73 

PINEAPPLE  AND  TOMATO  SALAD 

2  oz.  Pineapple  sliced  or  chipped  and 

2  oz.  Tomato  sliced  or  chipped,  served  with 

2  oz.  Dressing  for  either  fruits  or  vegetables. 

WATER  LILY  SALAD 

Combine 

4          Water  lilies,  chopped, 
i   oz.  Hollyhock  and  other  flowers  with 
i  oz.  Cocoanut  grated  or  pignolias  flaked  or  chopped  and 
serve. 


AUGUST  SALAD 

YI  oz.  Nasturtium  Flowers  cut  into  shreds, 

Y*  oz.  Nasturtium  Leaves  cut  into  shreds  and  minced  and 

Y2  oz.  Pignolias  or  Peanuts  flaked.     Toss  these  together  and 

chip  over  it 
2  oz.  Tomato. 

POTATO  AND  TOMATO  SALAD 

i  oz.  Potatoes  sliced  and  chopped  or  diced, 

1  oz.  Peanuts  or  other  nuts  chopped, 
Y\  oz.  Parsley  or  Celery  leaves  minced 

2  oz.  Tomatoes  chipped  and 

YZ  oz.  Honey  (teaspoonful)  or  Olive  Oil  (spoonful).   Mingle 
these  well  and  serve. 

TOMATO  AND  CUCUMBER  SANDWICHED  SALAD 

3  oz.  Cucumber,  peeled  and  sliced, 

3  oz.  Tomato  sliced  and 

i  oz.  Nutmeats  flaked.  Put  a  layer  of  flaked  nut  on  each  slice 

of  cucumber  and  cover  them  with  a  slice  of  tomato. 

Arrange  the   sandwiches  artistically  on  lettuce, 

endive  or  parsley  and  serve. 


74  UNFIRED    FOOD 

STUFFED  TOMATO 

Cut  a 

6  or  8  oz.  Tomato  in  two  then  cut  out  part  of  the  central  pith 
and  reserve  it  for  caping.     Now  scrape  out  the 
partition  walls,  seeds  and  juice  and  mix  this  with 
i    oz.  Peanuts  or  Pignolias  flaked  and 
y2  oz.  Celery  or  Parsley  minced.     Refill  the  halves  with 
this  mixture,  cover  with,  the  piths  reversed  and 
serve. 

MOCK  SAUERKRAUT 
il/2  oz.  Crisp  Cabbage,   sliced, 

y2  oz.  Onion,  sliced.    Put  these  in  a  chopping  bowl  and  chop 
fine,  then  add 

1  oz.  Cocoanut,  grated, 

]/2          Teaspoon  Caraway  seed,  and 

2  oz.  Rhubarb  juice,  extracted  by  grating  the  fresh  stems 

cut  in  2  in.  lengths.     Mix  the  juice  well  into  the 
slaw  and  let  it  stand   15  minutes  or  so.     Then 
mix  again  and  serve  or  add 
y2  oz.  Honey   (teaspoonful)   just  before  serving  if  desired. 

PEA  AND  TOMATO  SALAD 
i  oz.  Fresh  Young  Peas  and 

1  oz.  Sweet  Nutmeats  chopped  together.     Add  to  this 
y2  oz.  Parsley  or  other  savory  herbs  minced  and 

2  oz.  Tomato   chipped.     Toss   these   into   one   another   and 

serve. 

For  a  change  you  may  add 
y2  oz.  Olive  Oil  (spoonful)  or  Honey  (teaspoonful). 

CUCUMBER  AND  FLOWER  SALAD 

y2  oz.  Nasturtium  or  Hyacinth  Bean  Flowers  chopped  and 
i   oz.  Cocoanut  grated.    Toss  these  together  and  chip  over  it. 

3  oz.  Cucumber.     Mix  it  a  little  and  serve. 


AUGUST    SALADS  75 

BEET  RELISH 

1  oz.  Beet, 

Y-2  oz.  Onion,  both  sliced  very  thin,  not  thicker  than  the  blade 

of  a  knife, 
1/2          Teaspoon  Caraway  seed,  mix  and  pour  over  this 

2  oz.  Rhubarb  juice,  extracted  by  grating  the  fresh  stems 

cut  in  2  inch  lengths,  let  it  soak  over  night  or  8 
hours  in  a  cool  place  and  just  before  serving  add 
1/2  oz.  Honey  (teaspoonful)   stir  until  the  honey  is  dissolved 
and  serve. 

POTATO  CREAM  SALAD 

2  oz.  Potato,  peeled,  sliced,  chopped, 

1  oz.  Peanuts  or  Pignolias  flaked, 

T4   oz.  Savory  herbs  minced  or  l/2  oz.  Onion  chipped, 

2  oz.  Rhubarb  juice.     Mix  and  stir  until  the  nut  becomes 

quite  creamy  and  serve. 
l/2  oz.  Honey  (teaspoonful)  may  be  added  to  suit  the  taste. 

YOUNG  PEA  AND  TOMATO  SALAD 

1  oz.  Young  Peas  whole  or  chopped, 

2  oz.  Tomato  chipped  and 

i  oz.  Pignolias  or  Peanuts  flaked.  Mix  and  stir  it  lightly 
to  a  creamy  consistency  so  as  not  to  mash  the 
tomato  chips. 

YZ  oz.  Parsley  or  Celery  minced  may  be  added  to  vary  the 
flavor. 

SWEET,  CORN  SALAD 

2.y2  oz.  Green  Sweet  Corn  sliced  off  the  cob  with  a  sharp 
knife  and  the  remaining  pulp  scraped  out  with 
the  back  of  the  knife  and 

i  oz.  Pignolias  or  Peanuts  flaked,  Cocoanuts  grated  or  other 
nuts  chopped.  Mix  these  and  serve  on  an  endive 
or  lettuce  leaf. 


76  UNFIRED    FOOD 

CUCUMBER  SALAD 
2,1/2  oz.  Cucumber  chipped  or  cubed 
1/2  oz.  Onion,  Onion  tops,  Celery  or  Parsley  minced  and 
i  oz.  Cocoanut  grated  or  Pigriolias  flaked.    Toss  these  to- 
gether and  serve. 
This  is  a  wholesome  and  remedial  relish. 


PIGNOLIA  POTATO  SALAD 

2  oz.  Potatoes,  peeled,  sliced  and  chopped 

i  oz.  Pignolias  flaked,  mix  and  spread  on  a  lettuce  leaf  then 
sprinkle  over  it 

i  oz.  Rhubarb  juice  and  serve. 

This  dish  will  relieve  and  cure  Kidney  troubles 
when  all  cooked  starches  are  avoided. 

SANDWICHED  TOMATO 

Cut  into  6  slices  a 
6  oz.  Tomato.    Then  mix 

1/2  oz.  Pignolias  or  Peanuts  flaked  with 

J4  oz.  Parsley,  Celery  or  other  Savory  herbs  minced.  Spread 
the  mixture  over  three  slices  and  cover  them  with 
the  remaining  three  slices.  Lay  the  sandwiches 
artistically  on  Parsley  or  lettuce  and  serve. 

VARIETY  SALAD 
1/2.  oz.  Bean-pods  or  Young  Peas, 
1/2  oz.  Potato 
y2  oz.  Carrot  or  Beet, 

1/2  oz.  Onion  or  Celery  all  chopped  to  the  size  of  corn  and 
i  oz.  Pignolias    or    Peanuts    flaked    or    other    Nutmtats 
chopped.  Toss  all  together  and  serve — 
With  the  chopped  nuts 
1/2  oz.  Olive  Oil  (spoonful)  may  be  added. 


AUGUST    SALADS  77 

SWEET  CORN  AND  TOMATO  SALAD 
I  oz.  Green  Sweet  Corn  sliced  off  the  cob  with  a  sharp 

knife, 

i  oz.  Peanuts,  Pignolias  or  other  nuts  chopped  and 
2  or  3  oz.  Tomato    chipped.      Toss    these    into   one    another, 
garnish  and  serve. 

TOMATO  AND  CUCUMBERSALAD 
2  oz.  Tomato  sliced  or  chipped  and 
2  oz.  Cucumber  sliced  or  chipped,  served  with  a 
2  oz.  Dressing  for  vegetables. 

Pineapple  and  Cucumber  Salad — may  be  served 

like  the  above. 

SWEET  CORN  SALAD 

2^  oz.  Young  Sweet  Corn  sliced  off  the  cob  and  the  yellow 

embryos  scraped  out  with  the  back  of  the  knife, 

i  oz.  Cocoanut    grated,    Pignolias   -or    Peanuts    flaked   or 

chopped.     Mix  these  well!  and  garnish  with  an 

esculent  flower. 

SELECTED  SALAD 

i  oz.  Cauliflower,  Kohl-rabi  or  White  Turnips  chopped, 

i  oz.  Sweet  Corn  sliced  of  the  cob, 

y2  oz.  Celery,    Parsley,    Upland    Cress,    Nasturtium    leaves, 
Broad-leaved  Sorrel  or  Oxalis  minced  and 

i  oz.  Peanuts  or  mixed  nuts  chopped.    Mix  into  these 
y2  oz.  Honey  ( teaspoon ful)  and 
l/2  oz.  Olive  Oil  (spoonful). 

PIMPINELLA  SALAD 

i  oz.  Pimpinella  leaves  minced, 

1  oz.  Peanuts  or  Pignolias  flaked  and 

2  oz.  Tomato  chipped.    Mix  and  rub  these  to  a  pudding  and 

serve  or  stuff  into 
i  or  2  Sweet  Peppers. 


78  UNFIRED    FOOD 

NASTURTIUM  FLOWER  AND  SWEET  CORN  SALAD 
il/2  oz.  Young  Sweet  Corn  sliced  off  the  cob, 
j/2  oz.  Nasturtium  Flowers  cut  into  shreds  and 
i  oz.  Cocoanut  grated,  Pignolias  or  Peanuts  flaked.     Toss 
these  into  one  another  and  serve.     The  yellow 
pips  at  the  base  of  the  corn  are  most  nutritious. 
Scrape  these  out  with  the  back  of  the  knife.    Use 
pedicels  of  the  nasturtium  flowers  also. 

CAULIFLOWER  GARDEN  SALAD 

Make  a  bed  of 
l/2  oz.  Endive,  Chicory,  Parsley  or  Celery  cut  into  shreds  and 

chopped 
l/2  oz.  Upland    Cress,    Water  Cress    or    Nasturtium    leaves 

minced  and 

i   oz.  Peanuts  or  other  nuts  chopped.     Mix  these  with 
l/2  oz.  Olive    Oil    (spoonful)    or    Honey    (teaspoonful)     (or 

both)  and  plant  into  this  artistically 

1  oz.  Tender  Cauliflower  Tips. 

GREEN  TOMATO  AND  CRESS  SALAD 

2  oz.  Green  Tomato  chipped, 

i  oz.  Upland  or  Water  Cress  or  Nasturtium  Leaves  cut  into 

shreds  and  minced  and 
i  oz.  Peanuts  or  Pignolias  flaked  or  chopped.     Toss  these 

together  and  serve  or  when  the  nuts  are  chopped 
l/2  oz.  Olive  Oil  (spoonful)  or  Honey  (teaspoonful)  may  be 

added. 

POTATO  AND  CARROT  SALAD 
i  oz.  Potato  chopped, 
i  oz.  Carrot  grated, 
J4  oz.  Parsley  or  Celery  minced  and 

i  oz.  Peanuts,    Pignolias    or    Almond    flaked.      Mix    these 
loosely  and  serve. 


AUGUST  SALADS  79 

TONIC  SALAD 

Run  through  the  food  mill 
i  oz.  Tender  Beet  or  Turnip, 
i  oz.  Crisp  Cabbage  or  Kohl-rabi  and 
i   oz.  Young  Carrot,  Celery  Root,  Parsnip  or  Salisfy.     Stir 

together  with 
i   oz.  Peanuts,  Pignolias  flaked  or  other  nuts  'chopped  and 

serve.    When  chopped  nuts  are  used  add 
y2  oz.  Olive  Oil  (spoonful)  or  Honey  (teaspoonful)  if  you 

desire. 

SQUASH  SALAD 

3  oz.  Summer  Squash  or  Vegetable  Marrow  cut  into  dice 
and 

1  oz.  Pignolias,  Almonds  or  Peanuts  flaked.     Mix  these  and 

serve  or  impprove  it  by  dripping  over  it 

2  oz.  Rhubarb  juice  (4  spoonfuls). 


TOMATO  SUPAWN 
2  oz.  Tomato  chipped 
y2  oz.  Carrot  or  Sweet  Potato  grated 
l/2  oz.  Black  Walnuts  or  other  nut  meats  chopped 
l/2  oz.  Parsley  minced  and 

i  oz.  Young  Sweet  Corn  sliced  off  the  cob  or  Young  Peas 
chopped.     Stir  these  to  a  pudding  and  serve. 

ICE-PLANT  SALAD 

(of  Mesembrianthemum) 
Mix 
3  or  4  oz.  Ice-plant,   chopped  with 

i  oz.  Peanuts  or  Pignolias  flaked  and  rub  or  macerate 

enough  to  moisten  the  nuts,  and  then  add 
y2  oz.  Honey  (teaspoonful). 


8o  UNFIRED    FOOD 

SEPTEMBER  SALAD 
YZ  oz.  Cabbage  cut  into  shreds  and  chopped  or  Celery  stalks 

diced, 
}/2  oz.  Carrots'  or    Potatoes    diced,    or    Young    Lima   beans 

chopped, 

1  oz.  Peanuts  or  other  nuts  chopped, 

2  oz.  Tomatoes  or  Husk  Tomatoes  chipped  and 

y*  oz.  Honey  (teaspoonful)  or  Olive  Oil  (spoonful)  or  both. 
Mingle  all  well  and  serve. 

SEPTEMBER  SALAD 

y<2.  oz.  Nasturtium  Leaves  or  Upland  Cress  cut  into  shreds 

and  minced, 

y2  oz.  Oxalis  leaves  and  leaf  stalks  or  Parsley  minced, 
i  oz.  Young  Sweet  Corn  or  White  Corn  sliced  off  the  cob 

and 

i  oz.  Cocoanut  grated,  Pignolias  or  Peanuts  flaked.     Mix 
these  well  and  serve  or  at  your  option  drip  over  it 

1  oz.  Cocoanut  Milk  (2  spoonful)  and  cover  it  with 

2  oz.  Tomato  Chips. 

SEPTEMBER  SALAD 
i  oz.  Endive,   Chicory  or  broad  leaved  dandelion  cut   into 

shreds  and  chopped  crosswise, 
y?  oz.  Oxalis,  Celeryy  Broad  Leaved  Sorrel,  Parsley,  Upland 

Cress  or  Nasturtium  leaves  minced  and 
i  oz.  Peanuts  or  Pignolias  flaked.    Toss  these  together  and 
garnish  with  Nasturtium  Flowers. 

CHICORY  SALAD 
il/2  oz.  Chicory  leaves  or  Endive  cut  into  shreds  and  chopped 

and 

I  oz.  Peanuts  or  Pignolias  flaked.  These  tossed  together 
make  a  palatable  salad  if  the  dandelion  flavor  is 
relished. 


SEPTEMBER    SALADS  81 

SEPTEMBER  SALAD 
}/2  oz.  Broad  Leaved  Sorrel  or  Oxalis  cut  into  shreds  and 

minced, 
Y?  oz.  Celery,  Parsley  or  Endive  with  a  sprig  of  Thyme  or 

Savory  minced, 

i  oz.  Young  Lima  Beans  chopped  or  Eggplant  diced, 
i  oz.  Pignolias,  Peanuts  or  other  nut  meats  chopped  and 
*/2  oz.  Honey  (teaspoonful)  or  Olive  Oil  (spoonful)  or  both. 
Mix  the  oil  or  honey  well  into  the  salad  and  serve. 

GREEN  TOMATO  AND  POTATO  SALAD 
il/2  oz.  Potato  or  Sweet  Potato  diced  or  chopped, 

i  oz.  Green  Tomato  or  Sweet  Pepper  chipped, 
l/2  oz.  Celery  or  Parsley  minced  and 
i  oz.  Peanuts  or  other  nut  meats  chopped.     Mix  all  to- 
gether and  serve.    If  it  must  be  improved  add 
l/2  oz.  Olive  Oil  (spoonful)  or  Honey  (teaspoonful).    This 
is  a  relish  till  frost. 

SELECTED  SALAD 

y2  oz.  Carrot,  chopped  and 

l/2  oz.  Turnip  or  Kohl-rabi  chopped  to  the  size  of  corn.    Mix 

these  with 
i  oz.  Pignolias  or  Peanuts  flaked  or  chopped  and  spread  over 

this 
i  oz.  Green  Sweet  Corn  sliced  off  the  cob  with  a  sharp 

knife  and  serve.    With  the  chopped  nuts 
y2  oz.  Olive  Oil  may  be  added. 

LIMA  BEAN  AND  PUMPKIN  SALAD 
i  oz.  Young  Lima  Beans  chopped 
i  oz.  Squash  or  Pumpkin  chopped  or  cubed 
y2  oz.  Onion,  Parsley  or  Sweet  Pepper  chopped  and 
i  oz.  Peanuts  or  Pignolias  flaked.    Toss  these  together  and 
serve. 


82  UNFIRED    FOOD 

SELECTED  SALAD 

i  oz.  Egg-plant  chipped  or  chopped, 
YZ  oz.  Onion,  Celery  or  Sweet  Pepper  chopped  and 

i   oz.  Nut  Meats  chopped.    Mix  these  with 
}/2  oz.  Honey  (teaspoonful)  or  Olive  Oil  (spoonful).     Cover 

this  with 

i  oz.  Cucumber  slices  and  cover  these  with 
i  oz.  Tomato  slices  and  serve.     This  may  be  improved  by 
sprinkling  a  teaspoonful  of  flaked  Pignolias  on 
the  cucumbers  before  covering  with  the  tomatoes. 

VEGE-FRUIT  SALAD 

Cut  small  Cantaloupes  or  Muskmelons  in  halves,  scrape 
out  the  pulp  leaving  the  rind  whole  and  refill  with  the  follow- 
ing mixture. 

2  oz.  Muskmelon  or  Cantaloupe  pulp, 
I  oz.  Tomato  minced  and 
i  oz.  Nut  Meats  flaked.     Serve  with  a  teaspoon. 

SALAD  WITH  HONEY 

il/>  oz.  Endive  or  Chicory  cut  into  shreds  and  chopped  cross- 
wise, 

l/2  oz.  Oxalis,  Parsley  or  Broad  Leaved  Sorrel  minced  and 
i  oz.  Peanuts  or  any  other  nut  chopped.     Toss  these  to- 
gether and  mix  into  it 
y2  oz.  Honey  (teaspoonful)  and 
l/2  oz.  Olive  Oil  (spoonful).    Toss  again,  garnish  and  serve. 

SELECTED  SALAD 

1  oz.  Upland  Cress  or  Nasturtium  Leaves  cut  into  shreds 

chopped  and 

l/2  oz.  Peanuts  flaked  or   Cocoanut  grated.     Toss  these  to- 
gether and  chip  over  it 

2  oz.  Cucumber  and 
i  oz.  Tomato. 


SEPTEMBER    SALADS  83 

PARSLEY  AND  TOMATO  SALAD 

I  oz.  Parsley  chopped  fine  and 
y2  oz.  Peanuts  or  Pignolias  flaked.     Toss  these  together  and 

chip  over  it 
3  oz.  Tomatoes.    Garnish  with  an  esculent  flower  and  serve, 

CELERY  AND  HUSK  TOMATO  SALAD 

1  oz.  Celery  steins  and  leaves  chopped  and 

y2  oz.  Pignolias  flaked.     Toss  these  together  and  cover  with 

2  oz.  Husk  Tomatoes  halved  and  serve. 

SELECTED  SALAD 
i  oz.  Endive  cut  into  shreds  and  chopped  crosswise, 

1  oz.  Cabbage  shredded  and  chopped  and 

y2  oz.  Peanuts  flaked.     Mix  these  and  chip  over  it 

2  oz.  Cucumber  and  add 

l/2  oz.  Honey    (teaspoonful).     Now  toss  it  all  to  mix  and 
serve. 

OXALIS  SALAD 

il/2  oz.  Oxalis  leaves  and  leaf  stems  cut  very  fine  and 
i  oz.  Peanuts  or  other  nuts  chopped.     Toss  these  together 

and  mix  into  it 

l/2  oz.  Honey  (teaspoonful).     Then  drip  over  it 
l/2  oz.  Olive  Oil  (spoonful),  toss,  garnish  and  serve. 

LIMA  BEAN  SALAD 
l/2  oz.  Green  Lima  Beans, 

y2  oz.  Carrot,   sliced  and 

i   oz.  Squash  or  Pumpkin  sliced.     Put  all  together  into  a 
chopping  bowl  and  chop  quite  fine ;  then  add 

1  oz.  Peanuts  (or  other  nuts)  flaked.    Toss  the  nut  into  the 

slaw  and  serve. 

The  above  may  also  be  served  as  a  cream  salad 

by  adding 

2  oz.  Rhubarb  juice, 

l/2  oz.  Honey  (teaspoonful)  and  beat  to  the  proper  consistency. 


84  UNFIRED    FOOD 

NUT  CREAM  SLAW 
I  oz.  Potato,  peeled,  sliced, 
I  oz.  Cabbage,  shredded, 

l/2  oz.  Onion,  sliced.     Put  all  these  in  a  chopping  bowl  and 
chop  till  fine,  then  add 

1  oz.  Peanuts  or  other  nuts  flaked. 
^2          Teaspoonful  caraway  seed  and 

2  oz.  Rhubarb  juice  or  cucumber  juice,  produced  by  grating 

either.  Mix  and  beat  all  together  to  a  creamy 
consistency  and  serve. 

Any  two  vegetables  on  hand  may  be  used  to  make 
this  slaw. 

ONION  SALAD 

1  oz.  Onion  chipped  very  small  or  chopped, 

2  oz.  Geen  or  Ripe  Tomato  chipped  or  Potato  grated  or  i 

ounce  Oxalis  or  Sorrel  minced  and 

i  oz.  Peanuts  or  Pignolias  flaked.     Mix  or  rub  these  to- 
gether and  then  add  and  mix  it,  if  desired, 
YZ  oz.  Olive  Oil   (spoonful). 

This  salad  is  relished  by  those  with  a  cold  stomach 
and  when  eaten  by  them  in  response  to  natural 
craving  will  leave  no  onion  odor  in  the  breath. 


STUFFED  SWEET  PEPPERS 
il/2  oz.  Sweet  Potato  grated, 

^2  oz.  Celery,  Parsley,  Oxalis  or  Sorrel  minced  or  Cran- 
berries chopped  and 
I  oz.  Pignolias  or  Peanuts  flaked.    Mix  these  well  and  stuff 

it  into  a  large 

2,y2  oz.  Sweet  Pepper  or  two  small  ones  after  the  seed  core 
is  cut  out.     Replace  the  core  end  and  serve. 
If  the  stuffed  pod  is  narrow  and  long  it  can  be 
sliced  and  the  slices  may  then  be  neatly  arranged. 


SEPTEMBER   SALADS  85 

SELECTED  SALAD 

y2  oz.  Sorrel  leaves  and  stalks  cut  into  shreds  and  chopped 
l/2  oz.  Chicory  or  Endive  cut  into  shreds  and  chopped, 
]/2  oz.  Parsley  minced  and 
i  oz.  Peanuts  or  Pignolias  flaked.    Mix  these  well  and  serve. 

LIMA  BEAN  PUDDING 
i  oz.  Young  Lima  Beans  chopped  or  flaked 
i  oz.  Celeriac,   Parsley   Root,   Parsnip,    Carrot  or   Squash 

grated, 

I  oz.  Peanuts  flaked, 
I  oz.  Cranberries  chopped  and  macerated  or  Rhubarb  juice 

and,  at  option, 

Y-2.  oz.  Honey  (teaspoonful)  or  Olive  Oil  (spoonful).     Beat 
all  together  and  serve. 


OCTOBER  SALAD 

i  oz.  oril/2Qz.  Sweet  Potato,  Carrot  or  Parsnip  grated  or 

chopped  quite  fine, 
2  oz.  Green  or  Ripe  Tomato,  Sweet  Salad  Pepper  or  Young 

Cucumber  chipped, 
l/2  oz.  Parsley  or  Celery  minced  and 

i  oz.  Peanuts  or  Pignolias  flaked  or  these  or  other  nuts 
chopped.    Mix  these  well  together  and  serve. 

OCTOBER  SALAD 

i  oz.  Tomato,  Husk  Tomato  chipped  or  Garden  Huckleberry, 
i  oz.  Cucumber  chipped  or  Young  White  Corn  sliced  off 

the  cob, 

i  oz.  Egg-plant  chipped  or  Carrot  grated, 
l/2  oz.  Sweet  Pepper  chipped,  Cabbage,  Celery  stalks,  Parsley, 

Oxalis  or  Sorrel  minced  and 

i  oz.  Pignolias  or  Peanuts  flaked.     Mix  the  nut  well  into 
the  salad  and  serve. 


86  UNFIRED    FOOD 

OCTOBER  SALAD 

]/2          Cabbage  cut  into  shreds  and  chopped, 

l/2  oz.  Potato  chopped 

l/2  oz.  Celery,  Parsley,  Onion,  Oxalis  or  Sorrel  minced 

2  oz.  Tomato  chipped  and 

i  oz.  Nut  Meats  chopped 

Y-2  oz.  Honey   (teaspoonful)   or  Olive  Oil   (spoonful).     Mix 
well  and  serve, 

FALL  SALAD 

This  salad  comes  in  handy  when  the  lettuce  season  is  over, 
i  oz.  Carrot,  Parsnip  or  Parsley  Root  grated, 
i  oz.  Peanuts  flaked  and 

i  oz.  Endive  (smooth  or  curled),  Scorzonera  leaves,  Parsley, 
Celery  (leaves  and  stalks),  Chicory  leaves,  Dande- 
lion, Nasturtium  leaves  or  Upland  Cress  cut  into 
shreds  and  minced.    Mix  the  three  and  drip  over  it 
l/2  oz.  Olive  Oil  (spoonful),  mix  again,  garnish  and  serve. 

ARTICHOKE  AND  SWEET  PEPPER  SALAD 

\l/2  oz.  Archichokes  diced  or  chopped, 

i  oz.  Sweet  Salad  Pepper  or  Tomato  chipped, 

i  oz.  Peanuts  or  Pignolias  flaked  or  other  nut  meats  chopped 

and  if  on  hand 

l/4  oz.  Parsley,  Leek  or  Celery  minced.    Toss  these  together 
and  serve. 

GREEN  TOMATO  SALAD 
3  oz.  Green  Tomato  chipped, 
l/2  oz.  Parsley  or  Celery  minced  and 
i  oz.  Peanuts  or  Pignolias  flaked  or  other  nuts  chopped.    To 

the  chopped  nuts 

l/>  oz.  Olive  Oil  (spoonful)  or  Honey  (teaspoonful)  may  be 
added.  Mix  all  together  and  serve.  Green 
tomatoes  have  a  delicious  acid  flavor. 


OCTOBER  SALADS  87 

OCTOBER  TOMATO  SALAD 

4  oz.  Tomato  chipped 
y2  oz.  Celery,  Parsley,  Sweet  Pepper,  Oxalis  or  Sorrel  minced 

and 

i  oz.  Peanuts  or  Pignolias  flaked  or  chopped.    Mix  well  and 
serve. 

TOMATO  AND  MADAPPLE  SALAD 

2  oz.  Tomato  chipped 

il/2  oz.  Egg-plant  chipped  or  cubed  and 

i  oz.  Peanuts  or  Pignolias  flaked.     Mix  and  serve. 

CARROT  AND  PEPPER  SALAD 
i   oz.  Carrot  chopped  or  cubed, 
i  oz.  Sweet  Pepper  chipped, 
V2  oz.  Celery  or  Parsley  root  grated  or  Radishes  cubed  and 

1  oz.  Peanuts  or  Pignolias  flaked.    Mix  well  and  serve. 

TOMATO  AND  PEPPER  SALAD 

3  oz.  Tomato  chipped 

iV2  oz.  Sweet  Pepper  chipped  and 

i  oz.  Peanuts  flaked.     Toss  together  and  serve. 

VEGETABLE  FRUIT  SALAD 
2  oz.  Tomato  chipped, 
i   oz.  Sweet  Pepper  chipped, 
i   oz.  Egg-plant  cubed  or  chipped 
i  oz.  Peanuts  or  Pignolias  flaked.     Beat  together  and  serve. 

MADAPPLE  AND  CELERIAC  SALAD 

2  oz.  Egg-plant  chipped  or  cubed, 

i  oz.  Celery  or  Parsley  root  grated  and 

i   oz.  Peanuts  or  Pignolias  flaked.    Mix  these  well  and  serve. 

When  the  nuts  are  chopped 
l/2  oz.  Olive  Oil  or  Honey  may  be  added. 


88  UNFIRED    FOOD 

GUMBO  SALAD 

5/2  oz.  Gumbo  pods  chipped  or  chopped 
y2  oz.  Parsley  or  Celery  minced  and 

1  oz.  Pignolias  flaked.    Mix  these  thoroughly  and  chip  over 

it  a  layer  of 

2  oz.  Tomato  and  serve. 

This  salad  helps  the  intestines  carry  off  fecal  and 
other  poisons.  It  tones  the  excretory  glands  and 
liver  and  is  advised  in  cases  of  inflamed  mucous 
surfaces. 

KALE  SALAD 
i  oz.  Curled  Kale  or  Chinese  Cabbage  chopped  and 

1  oz.  Peanuts,  Pignolias  or  Almonds  flaked.     Mix  these  and 

serve. 

Learn  to  like  this  salad  for  the  sake  of  your  blood. 

PARSLEY  AND  OXALIS  SALAD 
y2  oz.  Parsley  or  Celery  minced, 
y2  oz.  Oxalis  or  Sorrel  minced  and 

1  oz.  Pignolias  or  Peanuts  flaked.     Mix  these  evenly  and 

chip  over  it  to  cover 

2  oz.  Banana  and  serve. 

SWEET  POTATO  SALAD 

2  oz.  Sweet  Potato  grated  and 

1  oz.  Pignolias  or  Peanuts  flaked  or  other  nuts  chopped.    Toss 

these  together  and  chip  over  it  neatly 

2  oz.  Sweet  Peppers  or  Cucumber. 

EURICA  SALAD 
2  oz.  Potato  grated, 

i  oz.  Oxalis  or  Broad-leafed  Sorrel  shredded  and  chopped 
i  oz.  Peanuts  or  Pignolias  flaked  and 

y2  oz.  Honey   (teaspoonful).     Mix  the  potato  and  nut  first 
and  add  the  honey  last. 


OCTOBER    SALADS  89 

REDEMPTION  SALAD 

2  oz.  Potato  grated, 

i  oz.  Celery,   Parsley   or    Cabbage   minced,    Sweet   Pepper, 
Onion  or  Tomato  chipped,  Radish  or  Carrot  cubed, 

i  oz.  Almonds  or  Pignolias  flaked,  and  if  desired, 
y2  oz.  Olive  Oil  (spoonful).    Beat  the  nut  well  into  the  potato 
and  add  the  oil  last. 

This  Salad,  without  the  oil,  will  tone  the  stomach 
and  liver  and  cure  stomach  and  intestinal  troubles 
if  cooked  starches  are  avoided.  It  can  not  ferment 
or  constipate. 

SELECTED  SALAD 

i   oz.  Egg-plant  chipped, 

i  oz.  Sweet  Pepper  chipped  or  Celery  chopped  or  minced, 

i   oz.  Young  Lima  Beans  chopped, 

l/2  oz.  Olive  Oil  (spoonful)  and 

y2  oz.  Honey  (teaspoonful).     Mix  the  dressing  well  into  the 
salad  and  serve. 

LIMA  BEAN  SALAD 

1  oz.  Young  Lima  Beans  chopped, 

y2  oz.  Pignolias  or  other  nut  meats  chopped, 

l/2  oz.  Sweet  Pepper  chipped,  Parsley  or  Celery  minced, 

2  oz.  Tomato  chipped  and 

y2  oz.  Olive  Oil  (spoonful).     Mix  the  oil  well  into  the  salad 
and  serve. 

CHICORY  SALAD 
\y2  oz.  Chicory   leaves   or   Dandelion   cut   into   shreds   and 

chopped  crosswise  and 
i  oz.  Peanuts  or  Pignolias  flaked  or  Cocoanut  grated.    Toss 

these  together  and  serve;  or  drip  over  it 
i  oz.  Rhubarb  juice  or  Cocoanut  milk  (2  spoonfuls). 


90  UNFIRED    FOOD 

A  MODEL  WINTER  SALAD 
i  oz.  Grated   Carrot,    Sweet   Potato,   Parsnip,   Turnip   or 

Hard  Squash, 

il/2  oz.  Chopped  Cabbage  or  Endive,  diced  Pumpkin,  Arti- 
chokes, Irish  Potato  or  some  other  crisp  vegetable, 
y2  oz.  Chopped  Celery,  chipped  Onion,  minced  Parsley  or 
Leek,  diced  Rampion  or  grated  Celeriac  or  Parsley 
root  and 

I  oz.  Grated  Cocoanut,  flaked  Pignolias,  Peanuts  or  Al- 
monds or  chopped  nut  meats  mixed.  Toss  these 
together  to  mix  loosely  and  serve.  When  the 
chopped  nuts  are  used  dress  the  salad  with 
y2  oz.  Olive  Oil  (spoonful)  or  Honey  (teaspoonful).  1-16 
oz.  Caraway  seed  ground  (y2  teasponful)  witli 
cabbage  and  %  oz.  grated  horseradish  (l/2  tea- 
spoonful)  with  pumpkin  blend  well. 

ALL  WINTER  SALAD 
2  oz.  Sweet  Potato  or  Parsnip  grated, 
l/2  oz.  Cabbage  cut  into  shreds  and  chopped  or  Carrot  sliced 

and  chopped, 

y2  oz.  Onion  chipped  or  Celery  chopped  and 
i  oz.  Peanuts  or  Pignolias  flaked.     Stir  these  well  together 

and  then  add 
l/2  oz.  Olive  Oil  (spoonful)  and  serve. 

WINTER  SALAD 
y2  oz.  Carrot  or  Parsnip  grated, 

i  oz.  Pumpkin,  Squash,  Potato  or  Turnip  diced  or  chopped, 
l/2  oz.  Onion  chipped, 
l/2  oz.  Celery  stalks  cut  very  thin  and 

i  oz.  Pignolias  or  Peanuts  flaked  and  four  Black  Walnuts 
adds  to  the  flavor.  Mix  the  nuts  well  into  the 
salad  and  serve. 


WINTER  SALADS  91 

CABBAGE  AND  BANANA  SALAD 

2  oz.  Cabbage  cut  into  shreds  and  chopped, 

1  oz.  Celery  stalks  chopped  and 

2  oz.  Banana  chipped.     Stir  these  until  the  banana  becomes 

nearly  fluid  and  serve. 

WINTER  SALAD 

r  oz.  Carrot,  grated, 

r  oz.  Celery  stalks  chopped  and 
[/8  oz.  Horseradish  grated.     Mix  these  \yith 

i  oz.  Nut  Meats  chopped  and 
'/>  oz.  Olive  Oil  (spoonful). 

CAULIFLOWER  AND  CHICK  PEA  SALAD 

i   oz.  Cauliflower  tops  or  Cabbage  chopped 

1  oz.  Chick  Peas  or  Green  Peas  soaked  till  soft  and  chopped 
'4  oz.  Celery  or  Parsley  minced  (if  on  hand) 

l/2  oz.  Honey  (teaspoonful)  or  Olive  Oil  (spoonful).  (^4  oz- 
Oil  added  to  the  honey  may  please  some  palates 
exceedingly.)  Mix  the  honey  or  oil  well  into  the 
salad  and  serve. 

POTATO  SALAD 

(Dressed  with  Honey) 

2  oz.  Potato,  peeled,  sliced  and  chopped 

r  oz.  Peanuts  or  other  nut  meats  chopped  and 
l/2  oz.  Honey    (teaspoonful .     Mix  these  and  sprinkle  with 
minced  Parsley  or  grated  Horseradish. 

POTATO  KRAUT  SALAD 
il/2  Potato  chopped  fine  or  cubed, 

i   oz.  Cabbage  cut  into  shreds  and  chopped, 

Teaspoon  Caraway  seed  ground  and 

j/2  oz.  Honey    (teaspoonful).     Mix  all  together  and  serve 
immediately.     This  is  a  relish  and  stomach  tonic. 


92  UNFIRED    FOOD 

IRISH  POTATO  SALAD 
2  oz.  Potatoes,  peeled,  sliced  and  chopped 
y>  oz.  Leek  minced,  Onion  or  Cabbage  chopped  and 

1  oz.  Peanuts  or  Pignolias  flaked  or  Cocoanut  grated.    Toss 

these  into  one  another  and  serve.    When  the  above 
nuts  or  other  nut  meats  are  chopped 

Y-2.  oz.  Honey  (teaspoonful)  or  Olive  Oil  (spoonful)  may  be 
used  as  dressing. 

GRATED  SALAD 

Toss  together  lightly  but  thoroughly. 

2  oz.  Sweet  Potato,  Carrot,  Yellow  Turnip,  Parsnip  or  Hard 

Squash  grated  and 
i  oz.  Peanuts,  Pignolias  flaked,  Cocoanut  grated  or  your 

^  favorite  nuts  chopped  and  serve. 

]/2  oz.  Celeriac  or  Parsley  root  grated  or  Onion  chipped  may 
be  added  to  vary  the  flavor.    When  chopped  nuts 
are  used  add 
y2  oz.  Olive  Oil  (spoonful). 

PEA  AND  CABBAGE  SALAD 
i  oz.  Soaked  Green  Peas  chopped 
il/2  oz.  Cabbage  cut  into  shreds  and  chopped  and 

i  oz.  Pignolias  flaked  or  other  nut  meats  chopped.     Mix 

these  and  serve.     With  chopped  nuts 

*/2  oz.  Honey   (teaspoonful)   or  Olive  Oil   (spoonful)   may 
be  added  to  advantage. 

PEAS  IN  AMBUSH 
i  oz.  Dried  Green  Peas  soaked, 
l/2  oz.  Pignolias  whole  or  Almonds  or  other  nuts  chopped. 

Cover  these  with 
y2  oz.  Honey  (teaspoonful)  and  then  cover  the  honey-coated 

peas  and  nuts  with 
V2  oz.  Sweet  corn  or  Green  Kern  meal  and  serve. 


WINTER    SALADS  93 

LENTIL  SALAD 

i  oz.  Lentils,  soaked  over  night,  rinsed  and  dried  in  a  towel, 
i  oz.  Pignolias  or  other  nuts  chopped  and 
y2  oz.  Honey   (teaspoonful).     Mix  the  honey  well  into  the 
lentils  and  nuts  and  serve. 

LENTILS  IN  HONEY 

i  oz.  Lentils,  soaked  over  night,  rinsed,  and  dried  in  a  towel 

and 

y2  oz.  Honey  (teaspoonful).     Mix  the  honey  into  the  lentils 
and  serve  immediately. 

CHICK  PEAS  AND  COCOANUT 

i  oz.  Chick  Peas  or  Green  Peas  soaked  till  soft  and  chopped 
i  oz.  Cocoanut  grated,  Pignolias  flaked  or  other  nut  meats 

chopped  and 
J4  oz.  Parsley,  Celery  leaves,  Leek  or  Onions  minced.     Toss 

all  together  and  serve, 
i  oz.  Cocoanut  milk  (2  spoonfuls)  dripped  over  the  cocoanut 

mixture  covers  all  the  papilionacious  flavor  and 

renders  it  most  delicious.    With  chopped  nuts 
y2  oz.  Olive  Oil  (spoonful)  or  Honey  (teaspoonful)  may  be 

used. 

VEGETABLE  WURST 

i  oz.  Sweet  Potato,  Carrot  or  Parsnips  grated, 

i  oz.  Blood  Beet  or  Turnip  chopped, 

l/4  oz.  Horseradish  grated, 

1  oz.  Celery  stalks,  Parsley,  Leek  or  Onions  minced, 
y2          Teaspoon  Caraway  seed  ground  (optional), 

2  oz.  Peanuts  or  Pignolias  flaked  and 

i  oz.  Black  Walnuts  or  other  nut  meats  chopped.  Mix  and 
rub  all  these  together  and  form  into  rolls  y2  inch 
thick  and  2  inches  long.  Roll  them  into  wax- 
paper  and  serve. 


94  UNFIRED    FOOD 

LIMA  BEANS  IN  WINTER 

Soak  lima  beans  until  soft  and  then  slip  them  out 

of  their  coats.     Chop 

i  oz.  Blanched  Beans  and  mix  them  with 
i  oz.  Cocoanut  grated  or  Pignolias  or  Almonds  flaked.    This 

dish  is  wholesome  but  still  better  when 
i  oz.  Chopped  Celery  or  Cabbage  is  added. 

VEGETABLE  PUDDING 
i  oz.  Beet,  Potato  or  Carrot  grated, 
i  oz.  Celery  stalks  or  Cabbage  chopped  , 
y%  oz.  Horseradish  grated   (teaspoonful)   and 

1  oz.  Peanuts,  Pignolias  flaked  or  other  nut  meats  chopped. 

Mix  these  to  a  pudding  and  if  it  must  be  im- 
proved add 
l/2  oz.  Olive  Oil  (spoonful)  or  Honey  (teaspoonful). 

CABBAGE  SALAD 

3  oz.  Cabbage  sliced  into  shreds  and  chopped, 
l/2          Teaspoon  Caraway  Seed  ground,  and 
l/2  oz.  Honey  (teaspoonful).    Mix  the  honey  into  the  slaw  and 
serve. 

SQUASH  SALAD 

2  oz.  Squash  or  Pumpkin  cut  into  small  dice  or  chopped  and 
i  oz.  Walnuts,  Pecans,  Brazil  or  other  nuts  chopped.     Mix 

and  serve  dressed  with 
l/2  oz.  Honey  (teaspoonful). 
l/2  oz.  Celeriac  grated  or  Leek,  Parsley  or  Celery  minced, 

added,  improves  the  flavor. 

MALLOW  CRISPS 

Serve 

i  oz.  Mallow  crisps   (dried  hollyhock  flowers)   whole  with 
l/2  oz.  Pecan  meats. 


SIMPLICITY    SALADS  95 

SIMPLICITY  FLOWER  SALAD 

Serve 
2  oz.  Dandelion  flowers   with   their   stems,   Althea   flowers, 

Hollyhock  flowers,  Nasturtium  flowers,  Marigold 

flowers  or  Stock  flowers  with 
i  oz.  Mixed  nut  meats  whole. 


A  SIMPLICITY  SALAD.    CELERY,  RADISHES  AND  PEANUTS. 

SIMPLICITY  LETTUCE  AND  NUTS 

Pile  neatly  into  a  proper  dish 

4  oz.  Washed  Lettuce  and  set  beside  it  a  small  dish  with 
i   oz.  Pignolias  or  other  shelled  nuts.     Mix  the  juices  of  both 

while  chewing. 

SIMPLICITY  VEGETABLES  AND  NUTS 
3  oz.  Curled  Garden  Cress  rinsed  and  dried  in  a  towel,  Young 
Dandelion  leaves,  Endive  rinsed,  Crisp  Cabbage, 
Kohl-rabi  peeled,  Tender  Cauliflower  Tops  or 
white  or  yellow  Turnip  peeled  served  neatly  to- 
gether with  a  small  dish  of 

i  oz.  Peanuts,  pignolias,  Black  Walnuts,  Pecans  or  Brazil  nut 
meats.  Chew  one  or  more  nuts  with  each  bite  of 
vegetable  and  surprise  yourself  with  the  delicious 
blend  of  flavors. 


96  UNFIRED    FOOD 

SIMPLICITY  RADISH  WITH  NUTS 
2  oz.  Radishes  (five  small  red  radishes)  laid  on  a  lettuce  leaf 

covered  with 
i  oz.  Whole  Peanuts  or  other  shelled  nuts  and  serve  with  a 

teaspoon.      When    the    ensalivated   nut   juice    is 

chewed  into  the  radish  juice  the  hottest  radish 

will  not  bite. 


SIMPLICITY  ROOTS  AND  NUTS 
A  2  or  3  oz.  Potato    peeled    or    Carrot    or    Sweet    Potato 

scrubbed  served  with 

i  oz.  Peanuts  or  other  Nutmeats.  This  is  a  palatable  dish 
when  the  juices  of  the  roots  and  nuts  are  blended 
in  the  saliva;  especially  to  those  whose  tastes  are 
unperverted. 

This  dish  will  tone  the  alimentary  canal  and  cure 
stomach  and  intestinal  fermentation  if  all  cooked 
starches  are  avoided.  The  uncooked  roots  cannot 
ferment  and  the  nuts  absorb  the  stomach  acids. 

SIMPLICITY  GREEN  ONIONS  AND  NUTS 
i  oz.  Green  Onions  with  nice  tops  average  about  3.     Serve 

these  with 

i  oz.  Peanuts  or  other  shelled  nuts  whole.  Chewing  the  nuts 
together  with  the  onions  blends  into  a  more  relish- 
able  flavor  than  if  salt  or  sugar  were  used. 

SIMPLICITY  SWEET  CORN  AND  NUT  BUTTER 

Lay  in  one  dish  a  neat  looking,  fully  grown 
4  or  5  oz.  Young  Sweet  Corn  ear  and  place  beside  it  a  butter 

chip  with 

il/2  oz.  Savory  Butter,   Horseradish  Butter  or  Cranberry 
Butter. 


SIMPLICITY    SALADS  97 

SIMPLICITY  LIMA  BEANS 
\y2  oz.  Young  Lima  Beans  and 

i  oz.  Pignolias  or  other  Nutmeats.  Mix  and  serve.  Chew 
each  bean  with  a  nut  and  you  will  learn  to  crave 
this  dish. 

SIMPLICITY  MADAPPLE  AND  NUTS 
3  oz.  Slice  of  Eggplant  and 

i   oz.  Peanuts  or  Pignolias  whole,  chewed  together  is  a  whole- 
some dish. 

SIMPLICITY  GREEN  PEAS  AND  NUTS 
il/2  oz.  Young  Green  Peas  mixed  with 

i  oz.  Black  Walnut-meats  or  other  Nutmeats  except  Pea- 
nuts. In  winter  dry  green  peas  may  be  soaked 
over  night  or  till  soft  and  dried  by  tossing  in  a 
towel. 

SIMPLICITY  DAHLIA  TUBERS 

Peel  the  thin  silicious  rind  off  from 
3  oz.  Dahlia  tubers  and  serve  them  with  an  addition  of 

1  oz.  Pignolias  or  Pecan  meats. 

SIMPLICITY  SUGAR  CANE 

Slice  or  strip  off  the  rind  from 

2  or  3  Medium  Sugar  Cane  Joints  and  serve  the  whole  piths 

as  a  dessert. 

The  sweet  juice  is  rich  in  organic  materials. 

SIMPLICITY  DRIED  FRUITS  AND  NUTS 

Serve 

3  or  4  oz.  Dates,  Figs,  Raisins,  Pears  or  Prunes  with  an  addi- 

tion of 

i  oz.  Peanuts  or  other  nutmeats.  Mix  the  juice  of  the  nuts 
and  fruit  while  chewing  and  enjoy  the  blended 
flavors. 


98  UNFIRED    FOOD 

SIMPLICITY  OAT  DISH 

Mix 

\l/2  oz.  Hulled  Oats  and 

Y*  oz.  Nutmeats,  whole  or  chopped.  This  is  the  most 
palatable  dish  that  can  be  prepared  of  whole 
grains,  besides  it  is  very  easily  digested.  Intro- 
duce it  to  the  children,  but  do  not  let  them  eat 
more  than  a  dish  at  a  time. 

SIMPLICITY  WHEAT  OR  RYE 

Soak  the  best  Wheat  or  Rye  over  night  or  till  soft 
and  then  rinse  it  and  dry  the  surface  by  rubbing 
it  on  a  towel. 

2  oz.  Soaked  Wheat  or  Rye  served  plain  or  mixed  with 
y2  oz.  Honey  (teaspoonful)   or  Olive  Oil   (spoonful).    .Mix 
these  only  on  serving  as  the  oil  or  honey  hardens 
the  grain  in  standing. 

This  dish  served  plain  or  with  honey  to  children 
when  they  have  time  to  chew  it,  affords  a  healthy 
exercise  for  the  teeth,  saliva,  tastebuds  and  acts 
beneficial  and  wholesome  otherwise.  It  also  cures 
constipation.  When  dressed  with  oil  let  it  be 
followed  with  some  tart  fruit. 

FRUIT  SALADS 

2  to  4  oz.  Strawberries,  Cherries,  Blackberries,  Raspberries, 
Currants,  Gooseberries,  Mulberries,  Blueberries, 
Huckleberries,  Apples,  Pears,  Plums,  Prunes, 
Peaches,  Quinces,  Prickly  Pears,  Oranges,  Grape 
Fruit  or  Bananas  cut  into  halves,  quarters,  chips 
or  cubes  and  mixed  with 

i  oz.  Cocoanut  grated,  Pignolias  or  Almond  flaked,  Wal- 
nuts or  other  soft  Nutmeats  chopped  and  if  too 
tart  drip  over  it 

y2  oz.  Honey   (teaspoonful)  or  i  oz.  Cocoanut  milk  (2  spoon- 
fuls) and  serve. 


FRUIT    SALADS  99 

BANANA  RELISH 

Drip  over 

3  oz.  Banana  chips  mixed  with 
i  oz.  Nuts,  chopped 
*4  oz.  Lemon  juice  (teaspoonful)  and  serve 

SANDWICHED  APPLES  OR  PEARS 

2  or  3  oz.  Apple  or  Pear  slices  sandwiched  with  or  only  spread 

with 
il/2  oz.  Lemon  Cheese,  or  Mock  Cottage  Cheese. 

PLUM  SALAD 

Stir  until  creamy 

3  oz.  Plums  or  prunes  chipped  off  the  stone  with  or  without 

the  peeling  and 

1  oz.  Pignolias  or  Peanuts  flaked  and  serve 

PEACH  SALAD 

2  oz.  Peaches  chipped  off  the  stone, 

i  oz.  Apricots,    Apples    or    Pears   diced,    Plums    or    Prunes 
chipped  and 

1  oz.  Pignolias  or  Peanuts  flaked  or  other  nuts  chopped.   Mix 

these  and  serve. 

STUFFED  PEACHES 

Pear  and  cut  into  halves 

2  Peaches.    Remove  the  stones  and  fill  the  cavities  with 
i  oz.  Pignolias  flaked  or  i^  oz.  Fruit  Butter. 

SLICED  PINEAPPLE 

Spread  on 

3  or  4  oz.  Pineapple  slices 

i  oz.  Pignolias  flaked  or  Lemon  Cheese. 


ioo  UNFIRED    FOOD 

STUFFED  DATES 

Stuff 

3  oz.   (or  12)  Dates  with 

y2  oz.  Almonds  or  Walnut  halves,  and  serve 

STUFFED  BANANA 

Take  a  nice  sunripened 

Banana  Draw  back  a  strip  of  the  peeling,  split  the 
pulp  with  a  knife  and  draw  it  apart  enough  so  as 
to  stuff  into  the  gap 

1  oz.  Flaked  Nuts  or  Fruit  Butter.     Lay  the  loose  strip  of 

peeling  back  and  serve. 

CANTALOUPE  STUFFED 

Fill  the  cavity  of  an 
8  oz.  Half  Cantaloupe  with 

2  oz.  Banana  sliced,  Pineapple  chipped,  Berries  or  Banana 
and  Lettuce  mixed  and  serve.  For  variety  the 
banana  may  be  mixed  with 

T/2  oz.  Cocoanut    grated    or    the    pineapple    with    Peanuts 
flaked 

MIXED  FRUIT  SALAD 

Mix 

2  oz.  Apples  or  Bananas  cubed  with 

2  oz.  Grapes  or  Berries  in  season  and  serve. 

ORANGE  SALAD 

Peel  off  the  rind  of  a  medium  Orange.  Pull  it 
into  sections  and  cut  them  into  bits.  It  will  yield 
about 

4  oz.  Orange  pulp.   Add  to  this 

^2  oz.  Pignolias  or  Almonds  flaked  and 
*/2  oz.  Walnuts,   pecans  or  other  nuts  chopped.     Mix  and 
serve 


FRUIT    SALADS  101 

GRAPE  FRUIT  SALAD 

Stir  until  creamy 
3  or  4  oz.  Grape-Fruit  cut  into  chips  and 

i  oz.  Peanuts  or  Pignolias  flaked  and  serve. 

WINTER  FRUIT  SAUCE 

After  washing  the  proper  quantity  of  Dates,  Figs, 
Prunes,  Pears,  Raisins  or  Currants  take 
2  oz.  Dried  Fruit,  mince  it  and  soak  it  in 
2^2  oz.  Water  over  night  or  till  soft  and  then  add 
y*  oz.  Nutmeats  chopped  or   Cocoanut  grated.     Mix  and 
serve 

WINTER  FRUIT  SALAD 

Mix 

2  oz.  Apple,  Banana  or  Orange  chipped  with 
i   oz.  Raisins  or  chipped  Figs  or  Dates  and 
i  oz.  Pignolias  flaked  or  other  Nutmeats  chopped  and  serve. 

DRIED  FRUIT  SALAD 

Mix 

oz.  Figs  minced  (3) 
oz.  Dates  minced  (4) 
oz.  Raisins  and 

oz.  Cocoanut  grated  or  other  nuts  chopped  and  serve, 
oz.  Cocoanut  milk  added  improves  the  salad. 

MINCE-FRUIT 

Put  into  a  chopping  bowl 
il/2  oz.  Seeded  or  Seedless  Raisins,  (6)  Dates,  Figs  or  Dried 

Pears  and 

i  oz.  Walnuts,  Pignolias,  Pecans,  Almonds,  Brazil  Nuts, 
Filberts,  Chestnuts,  Peanuts  or  Mixed  Nutmeats 
and  chop  until  there  is  nothing  larger  than  a  lentil. 
Serve  this  plain,  with  fresh  fruit  or  mixed  with 
meal. 


102  UNFIRED    FOOD 

SELECTED  FRUIT  SALAD 
i  oz.  Banana  quartered  and  sliced, 
i  oz.  Pineapple  or  Orange  cut  into  chips, 
i  oz.  Apple  or  Pear  cut  into  dice  or  White  Grapes  halved 

and 
i  oz.  Pignolias,    Pecans,    Almonds   or   other   nuts   chopped. 

Mingle  these  and  serve  or  at  your  option  drip 

over  it 
y2  oz.  Honey    (teaspoonful)    or   Lemon  juice   (spoonful)    or 

both  beaten  together. 

COCOANUT  SUPAWN 
i  oz.  Cocoanut  grated, 
i  oz.  Rolled  Wheat  or  Oatmeal, 
i  oz.  Raisins  or  other  dried  fruit  chipped  and 

1  oz.  Cocoanut  Milk   (2  spoonfuls).     Stir  till  the  whole  is 

equally  moist.     If  there  is  not  enough  cocoanut 
milk  stretch  it  with  orange  juice. 

GRAPE  SUPAWN 

2  oz.  Oatmeal  or  Rolled  Wheat  and 

3  oz.  Grape  juice.     Mix  these  and  let  it  soak  half  an  hour  or 

so  and  serve. 

Fresh  grape  juice  is  rich  in  tonic  elements  and  the 

combination  is  easily  digested. 

SOUR  LENTILS 

Soak  over  night  or  till  soft 

i  y2  oz.  Lentils  in 

il/2  oz.  Lemon  Juice.  Before  using  them  for  the  table  rinse 
them  in  water,  then  spread  them  on  a  tablecloth 
and  rub  them  gently  till  the  surface  is  dry.  Sour 
Lentils  can  be  served  in  various  ways  as  directed 
elsewhere.  Green  Peas  and  Spanish  Peanuts  can 
be  prepared  like  Lentils. 


FRUIT    SALADS  103 

LEGUME  AND  APPLE  SALAD 

Soak  the  desired  quantity  of  chick-peas,  lima 
beans,  lentils  or  green  peas  six  to  eight  hours  or 
over  night.  Slip  the  lima  beans  out  of  their  coats 
(testa).  Before  chopping  any  of  the  above  rub 
them  dry  in  a  towel.  Legumes  young  and  fresh 
from  the  garden  should  be  preferred  in  their  sea- 
son. 

il/2  oz.  Legumes  chopped  and 

3  oz.  Tart  Apple  cubed  or  Quince  chopped.     Mix  these  to- 
gether with  an  addition  of 

l/2  oz.  Honey   (teaspoonful)  and  serve.     The  palatability  of 
this  dish  depends  on  the  honey. 

LENTIL  SURPRISE  SALAD 

Serve 

i   oz.  Sour  Lentils  (see  Sour  Lentils)  dressed  with 
l/2  oz.  Honey  (teaspoonful).     This  is  an  appetizer. 

NUT  AND  LENTIL  SURPRISE 

l/2  oz.  Sour  Lentils  (see  sour  Lentils), 

l/2  oz.  Pignolias,     Pecans,     Walnuts     or     other     Nutmeats 

chopped  and 
l/2  oz.  Honey  (teaspoonful).    Mix  these  well  and  serve. 

SOUR  LENTILS  AND  NUTS 
y2  oz.  Sour  Lentils  (see  Sour  Lentils), 
y2  oz.  Cocoanut  grated,  Pignolias  flaked  or  other  Nutmeats 

chopped  and 

i  oz.  Raisins,  Dates,  Figs  or  Dried  Pears  chipped  or  chopped. 
Mix  these  and  serve 


104  UMPIRED   FOOD 

BRAWN  FOODS 

The  brawn-foods  are  the  most  natural,  most  wholesome,  the  most 
easily  prepared  and  therefore  the  most  economical  cereal  foods.  They 
can  be  prepared  in  an  almost  endless  variety  to  suit  every  palate. 
They  are  certain  to  become  the  most  favorite  cereal  foods  because 
they  are  better  than  baked  bread. 

BRAWN  FOOD  OR    NUT  O  MEAL 

i  oz.  Spelt,  Wheat,  Sweet  Corn,  Hulless  Barley,  Brazilian 
Flour  Corn,  Jerusalem  Corn  or  Maize  ground  to 
meal,  Flaked  Rye,  Oatmeal  or  Rolled  Wheat 
mixed  with 

i  oz.  Cocoanut  grated,  Pignolias,  Peanuts  or  Almonds  flaked 
and  served  in  a  deep  oatmeal  dish  with  a  teaspoon. 
This  dish  is  of  the  right  consistency  to  encourage 
ensalivation,  increase  the  production  of  saliva  and 
prevent  stomach  fermentation.  Let  it  follow  a 
salad. 


A  BRAWNFOOD. 

FRUIT  ON  NUT-O -MEAL 

Cover 

2oz.  Nut-O-Meal  with 

2  or  3  oz.  Banana,  Apple,  Pear  cut  into  small  cubes,  Orange 
or  Plums  cut  into  chips.  An  apple  may  be  cut 
through  the  centre  into  thin  sections  and  so  ar- 
ranged on  the  meal  as  to  represent  a  lotus.  If 
you  would  make  it  extremely  delicious  drip  over 
the  fruit  a  thread  of 
J4  oz.  Honey  (half  teaspoon). 


BRAWN    FOODS  105 

BERRIES  ON  NUT  O  MEAL 

Cover 

2  oz.  Nut-O-Meal  with 

2  or  3  oz.  Berries  in  season.  Strawberries,  Cherries,  Black- 
berries, Currants,  Gooseberries,  Mulberries, 
Huckleberries,  Currant  Tomatoes  and  Husk 
Tomatoes  make  tempting  dishes.  When  the  ber- 
ries are  very  tart  drip  over  them  a  thread  of 
J4  oz.  Honey  (l/2  teaspoonful) 

BRAWN  FOOD  WITH  DRIED  FRUIT 

Mix  into 
2  oz.  Nut-O-Meal 

1  oz.  Figs,  Dates  or  Pears  chipped  or  chopped  or  covtr  it  with 

seeded  or  seedless  Raisins. 

BRAWN  FOOD  WITH  PEPPERS  OR  BLANCHED 

CELERY 

Chip  over 

2  oz.  Nut-O-Meal 

2  oz.  Sweet  Salad  Pepper  or  Blanched  Celery  and  serve. 
When  the  sweet  pepper  taste  is  acquired  this  dish 
is  highly  relished.  The  peppers  may  be  used  green 
or  red. 

QUINCE  SPONGE 
Mix  into 

2  oz.  Nut-O-Meal 

il/2  oz.  Quince  grated  and  serve.  The  quince  imparts  to  the 
meal  a  most  delicious  aroma. 

FLOR-O-MEAL 

Mix  into 
2  oz.  Nut-O-Meal 

l/2  oz.  Dandelion  Flowers,  Nasturtium  Flowers  or  Hyacinth- 
bean  Flowers  minced  and  serve. 


io6  UNFIRED    FOOD 

MOCK  STRAWBERRY  SHORT  CAKE 

Cover 

2  oz.  Nut-O-Meal  with 
2  or  3  oz.  Strawberries  and  drip  over  them 
]/2  oz.  Honey  (teaspoonful)  and  serve. 

EGG  ON  BRAWN  FOOD 

2  oz.  Nut-O-Meal  or  Fruit-O-Meal  covered  somewhat  to 
one  side  with 

1  or  2  oz.  Persimmon  Egg  Dressing  or  Persimmon  Pulp.  This 

is  a  tempting  dish. 

TOMATO-CREAM  ON  NUT  O-MEAL 

Drop  over 
2  oz.  Nut-O-Meal 

2,l/2  oz.  Tomato-Cream  and  serve 

(Look  under  Dressings). 

CEREAL  SALAD 

Mix  into 

2  oz.  Nut-O-Meal 

1  oz.  Green  Celery,  Parsley,  Lettuce,  Oxalis,  Endive  or  Cab- 

bage chopped  or  minced  very  fine  and  serve. 
This  combination  is  both  .tonic  and  laxative  es- 
pecially  when    ryemeal   or   cornmeal    is    an    in- 
gredient. 

PANNUTROMEAL 

Toss  together 

2  oz.  Nut-O-Meal  and 

i  oz.  Radishes,  Cabbage,  Rampion,  Kohl-rabi,  Artichoke, 
Pumpkin,  Eggplant  or  Potatoes  cut  into  small  dice 
or  chopped 

When  barley-meal  or  oatmeal  is  an  ingredient  of 
this  dish  it  is  a  true  pan-nutrient,  containing, 
food  for  muscle,  brain,  nerve  and  bone. 


BRAWN    FOODS  107 

NUT  O  MEAL  WITH  HONEY 

Stir  into 
2  oz.  Nut-O-Meal 

l/2  oz.  Honey  (teaspoonful)  and  serve. 

PAN  NUTRO  SPONGE 

i  oz.  Cereal  Meal  (see  Nut-O-Meal), 

i  oz.  Peanuts,  Pignolias  or  Almonds,  flaked,  Pecans,  Black 
Walnuts  or  other  nuts  chopped  or  Cocoanut 
grated  and 

I  oz.  Parsley-root,  Celeriac,  Carrot,  Sweet  Potato,  Turnip, 
Parsnip,  hard  Squash  or  Salsify  grated.  Stir 
these  into  one  another,  but  do  not  rub  into  a  mass. 
Garnish  and  serve. 

This  dish  in  all  its  possible  variations  is  rich  in 
positive  tonic  elements.  When  rye-meal  or  corn- 
meal  is  an  ingredient  it  predominates  in  laxative 
qualities.  With  barleymeal  or  oatmeal  as  an  in- 
gredient it  is  rich  in  bone  building  material  of 
which  expectant  mothers  must  have  a  plenty. 

OAT  BRAWN  FOOD 

y2  oz.  Almonds  and 

YZ  oz.  Dried   Fruit    chopped    together    in    a   chopping-bowl. 

(Medium  fine).    Mix  into  this 

i  oz.  Hulled  Oats,  whole.  Put  this  mixture  into  an  oatmeal 
dish  and  serve.  This  dish  cannot  be  produced 
with  any  other  grain  except  hulled  buckwheat. 
Other  whole  grains  are  not  soft  enough  nor  have 
they  that  delicious  flavor. 

This  dish  affords  exercise  for  the  teeth  to  keep 
them  young  and  strong.  This  is  an  important  dish 
for  the  growing  girls  and  boys  as  it  supplies  the 
elements  they  need. 


io8  UNFIRED    FOOD 

PULSE  MEAL  AND  FRUIT 

Chop  in 
y2  oz.  Chick-Pea  Meal 

I  oz.  Evaporated  Fruit  and  then  mix  into  this 
*/2  oz.  Cereal  Meal  and  serve.     The  chick-pea  is  the  only 
legume  that  can  be  used  for  a  meal. 

SWEET  CORN  MEAL  AND  FRUIT 
2  oz.  Sweet  Corn  Meal  mixed  with 

2  oz.  Large  Fresh  Fruit  chipped  or  Small  Fruits  quartered  or 
halved  is  a  wholesome  dish  for  variation.  Do  not 
stir  to  a  mush. 

BRAWN  FOOD  AND  LOCUST  BREAD 

Mix  into 

2  oz.  Nut-O-Meal 
I  oz.  Locust-bread  grated  and  serve.    Be  sure  that  no  locust 

seeds  remain  in  the  grated  pulp. 

SNOW  MEAL 
I  oz.  Unpolished  Rice,  Brazilian  Flour  Corn  or  Rice  Corn 

ground  to  meal  and 
I  oz.  Cocoanut  grated  or  Pignolias  flaked.     Mix  these  and 

serve  plain  or  dressed  like  Nut-O-Meal. 

NUT  GROATS 

I  oz.  Whole  Hulled  Buckwheat  (Buckwheat  groats)  and 
I  oz.  Peanuts  flaked  or  any  mixed  Nutmeats  chopped  or  Co- 
coanut grated.     Toss  these  together  and  serve 
plain  or  otherwise  like  Nut-O-Meal.     The  above 
Nut  Groats  mixed  with 

I  oz.  Evaporated  Fruit  chopped  or  chipped  is  another  way. 
Hulled  buckwheat  is  a  very  soft  and  crisp  grain 
with  a  pleasing  nutty  flavor.  Children  like  it 
and  if  their  tastes  are  not  perverted  they  are  good 
judges. 


BRAWN   FOODS  109 

MINCE-MEAL 

Put  into  a  chopping-bowl 

oz.  Cereal  Meal  (your  choice)  and 

oz.  Dates,  Figs,  Seedless  Raisins,  Prunes  or  Dried  Pears 
and  chop  the  fruit  to  the  size  of  peas  and  till  the 
fine  flower  is  all  absorbed;  then  mingle  it  and 
serve.  In  chopping  the  meal  adheres  to  the  fruit 
and  prevents  it  from  sticking  to  the  knife.  This 
is  a  palatable  and  wholesome  substitute  for  sweet 
bread. 

BRAWN  FOOD  TART 

Spread  to  the  sides  of  an  oatmeal  dish 
2  oz.  Nut-O-Meal  and  fill  the  hollow  with 
2  oz.  Pie  Filling  (see  Pies). 

NUT-O-MEAL  BREAKFAST 

5  to  8  oz.  Any  Fruit  in  season  served  with 
2  oz.  Nut-O-Meal  is  an  ideal  breakfast 

BREAD  FOR  THE  TOOTHLESS 

I  oz.  Oatmeal  slightly  ground, 
l/2  oz.  Pignolias  or  Peanuts  flaked  and 
Yz  oz.  Locust  Bread  grated.     Mix  and  serve  with  a  small 
spoon.    The  unfortunate  toothless  need  only  en- 
salivate  this  food  with  the  tongue. 

BRITTLE  MEAL 
\y2  oz.  Rice,  Rice    Corn,    Sweet    Corn   or    Hulless    Barley 

ground  to  meal  and 

y2  oz.  Honey  (teaspoonful).  Mix  and  rub  these  together 
until  every  particle  of  meal  has  come  in  contact 
with  honey  and  serve.  Other  grains  take  more 
honey. 


no 


UNFIRED  FOOD 
LAXATIVE  BRAWN  FOOD 


Rye  meal,  figs  and  nuts  in  the  form  of  Nut-O-Meal  and  Rye-fig- 
flakes  have  wholesome  laxative  properties  on  account  of  the  high  per- 
centage of  dextrine  and  cellulose  in  rye  and  the  abundance  of  harmless 
seeds  in  the  fig. 

Rye  meal  intended  for  laxative  brawn  food  must  be  ground  coarser 
than  other  meals.  When  the  mill  is  set  as  for  other  meals  rye  will 
grind  so  fine  that  it  becomes  pasty  in  the  mouth  and  sticks  in  bunches 


A    WALL-MILL    FOR    GRINDING 
CEREAL-MEAL  FRESH 
EACH  DAY. 


to  the  gums  and  to  the  spoon.  Flaked  rye  is  preferable  to  fine  rye 
meal.  Combination  rye  meal  does  not  become  pasty  in  the  mouth.  It 
is  prepared  as  follows  :  Mix  two  parts  of  rye  with  one  part  of  either 
rice,  rice  corn,  Brazilian  flour  corn  or  maize  and  grind  as  fine  as  other 
meals. 


SALINE   MEALS  in 


SALINE  MEALS 

Saline  meal  is  something  new  in  the  line  of  foods.  It  consists  of 
the  dried  leaves  and  roots  of  sweet  herbs  (rich  in  organic  salts),  and 
cereals,  which  are  mixed  and  ground  together.  This  meal  is  then 
mixed  with  an  equal  weight  of  grated  cocoanut,  flaked  peanuts  or 
pignolias  and  served  like  the  "brawn-foods."  It  is  especially  useful  in 
winter  when  green  herbs  can  not  be  had.  A  dish  of  this  meal  which 
contains  a  half  ounce  of  dried  leaves  is  equal  to  a  salad  containing 
four  ounces  of  green  herbs  and  gives  the  same  service.  It  should  be 
used  as  a  substitute  for  tonic  teas.  It  will  prove  more  beneficial, 
wholesome  and  efficient  since  the  organic  salts  of  the  herbs  are  not 
disorganized  by  the  boiling  temperature  besides  the  beneficial  effect 
of  the  chlorophyll  and  cellulose  is  not  lost.  Sorrel,  dock,  swiss  chard 
and  beet  leaves  should  be  stripped  off  their  stalks  and  dried  in  the  sun 
separately.  The  stalks  should  be  bunched  on  a  chopping  board  and 
whittled  as  fine  as  possible  and  then  dried  until  they  are  brittle  before 
they  can  be  ground  with  the  cereals.  The  dry  leaves  must  be  rubbed 
into  small  particles  before  they  are  mixed  with  the  cereals  for  grind- 
ing. The  stalks  of  the  swiss  chard  are  so  rich  in  the  organic  salts  that 
these  often  crystallize  on  the  outside  of  the  dried  stalks.  Mix  one  ounce 
of  the  above  dried  leaves  or  stalks  to  every  three  ounces  of  hulless 
barley  or  wheat  and  grind  &s  you  would  for  "brawn-foods."  The 
dried  leaves  of  celery,  parsley,  strawberries,  common  malva  (cheeses), 
hollyhocks,  clover  and  other  sweet  tea  herbs  and  clover  flowers  may 
be  used  in  the  same  proportions  as  directed  above.  Celeriac  roots 
and  hamburg  parsley  roots  must  be  sliced  across  their  grain  as  thin  as 
possible  and  dried  to  brittleness.  These  roots  impart  a  delicious  flavor 
to  the  meal.  They  are  also  used  in  the  same  proportions  as  directed 
above.  Blood  beets  contain  so  much  beet  sugar  that  when  they  are  not 
absolutely  dry  they  will  clog  the  mill.  Of  the  dried  beet  mix  only  one 
ounce  to  every  five  ounces  of  cereals.  This  meal  is  very  sweet  al- 
though it  sometimes  has  an  acrid  aftertaste.  The  acrid  principle,  how- 
ever, is  neutralized  with  flaked  peanuts. 


112  UNFIRED    FOOD 


CAKES  AND  BREAD 

When  it  is  necessary  to  have  a  cereal  production  in  the  form  of 
loaves  or  slices  which  can  be  handled  with  the  fingers  like  the  baked 
breads,  then  the  following  recipes  will  be  convenient  : 

WEDDING  CAKE 

Rub  and  knead  together 
I  */2  lb.  Rice  ground  to  meal  and 

12  oz.  Honey.  Press  the  dough  into  a  6  inch  Fruit  Cake  Ring 
and  let  it  stand  6  to  10  hours  to  harden.  This 
will  serve  10  to  15  persons.  Double  the  above 
weights  and  press  the  resulting  dough  into  an  8 
inch  cake-ring  with  a  smooth  glass  in  the  middle 
to  produce  a  hole  in  the  cake.  While  the  hole  in 
the  cake  facilitates  slicing  it  may  be  utilized  for 
the  insertion  of  a  live  floral  ornament.  Place  the 
cake  on  a  cake-lace  and  stud  the  cake,  artistically, 
with  the  choicest  dried  fruits,  nuts  and  live 
flowers  but  preserve  the  symbolism  of  the  cake. 

POUNDCAKE 
20  oz.  Sweet  Corn,  Wheat,  Hulless  Barley,  Rice  Corn  or  Rice 

ground  to  meal  and 

12  oz.  Dates  or  Figs  chopped  in  part  of  the  above  meal.  Mix 
all  the  meal  and  chopped  fruit  and  run  it  through 
the  flaker  twice.  The  second  time  do  not  let  the 
flakes  pile  up  and  become  a  mass.  Mix  and  work 
into  the  flakes 

4  oz.  Prunes  or  dark  Raisins  chopped  and 
4  oz.  Almonds  or  Peanuts  chopped.  Now  press  and  pound 
this  mass  hard  into  a  6  inch  cake  ring  or  four  3 
inch  muffin  rijngs  lined  with  paper.  Set  it  aside 
to  harden  and  slice  with  a  sharp  knife  in  a  saw- 
ing motion.  This  cake  improves  by  age. 


CAKES  AND  BREADS 

HONEY  MUFFIN 

Rub  and  knead  together 

6  oz.  Wheat,  Rye,  Brazilian  Flour,  Corn,  7  oz.  Rice,  Rice 
Corn,  Sweet  Corn  or  Hulless  Barley  ground  to 
meal  and 

3  oz.  Honey.    Press  the  dough  into  a  3  inch  muffin  ring  and 

set  aside  to  harden.  You  may  also  shape  it  into 
any  convenient  loaf  or  use  the  half  ounce  butter 
form. 

FRUIT  BREAD 

Prepare  it  like  Poundcake  omitting  the  second  and  third 
ingredient  and  form  into  a  long  round  loaf  or  press  it  into 
the  half  ounce  butter  form. 

FRUIT  CAKE 

20  oz.  Wheat,  Rye,  Hulless  Barley,  Sweet  Corn,  Rice  Corn 

and  Maize  ground  to  meal 

i  Ib.  Dates,  Figs  or  Dried  Pears  chopped  in  part  of  the  above 
meal,  then  add  all  the  meal,  mix  it  well  and  run 
it  through  the  Flaker  twice.  Press  the  flakes  into 
a  6  inch  fruit  ring  lined  with  paper  and  set  it 
aside  to  harden.  If  you  want  the  fruit  to  show 
in  the  slices;  work  into  the  flakes 

4  oz.  Dark  Raisins  or  Prunes  chopped  and  then  press  it  into 
the  ring. 

NUT  MUFFIN 

Beat  to  a  butter 
2  oz.  Lemon  juice  and 

4  oz.  Pignolias  or  Almonds  flaked  and  let  if  soak  a  while. 

Then  add 

4  oz.  Rice,  Rice  Corn  or  Hulless  Barley  ground  to  meal  and 
knead  to  dough.  Press  this  into  a  3  inch  muffin 
ring  or  use  the  half  ounce  butter  form. 


114  UNFIRED    FOOD 

HONNUT  MUFFIN 

Beat  to  a  butter 

1  oz.  Lemon  juice  and 

2  oz.  Pignolias  or  Almonds  flaked  and  let  it  stand  half  an  hour. 

Then  add 
2  oz.  Honey  and 

6  oz.  Rice,  Rice  Corn,  Sweet  Corn  or  5  oz.  Hulless  Barley  or 
Brazilian  Flour  Corn  ground  to  meal.  Mix  and 
knead  these  into  dough  and  press  it  into  a  3  inch 
Muffin  Ring  or  use  the  half  ounce  butter  form. 
Let  it  stand  to  harden. 

HONNUT  CAKE 

Take  four  times  the  weight  of  each  ingredient  as  given  for 
Honnut  Muffin  and  prepare  as  directed.  Press  the  dough  into 
a  6  inch  fruit  cake  ring  or  double  this  amount  into  an  8  inch 
ring  and  set  it  aside  to  harden. 

HALF  OUNCE  BREADS 

Honey  Flakes  and  Evaporated  Fruit  Flakes  can  be  pressed 
into  the  half  ounce  butter  form  while  fresh  and  will  keep  in 
that  form  or  can  be  served  immediately. 


HALF-OUNCE  CAKES  AND  THE  HALF-OUNCE  BUTTER-FORM. 

Fresh  Fruit  Flakes,  Vegetable  or  Flower  Flakes  can  also 
be  pressed  into  the  half  ounce  butter  form  while  fresh  but  the 
breads  must  be  exposed  to  sunshine  or  air  until  they  are  thor- 
oughly dry  before  they  are  palatable  as  the  moisture  prevents 
the  saliva  from  acting  on  the  starch. 


CEREAL    FLAKES  115 


CEREAL  FLAKES 

Although  the  "brawn-foods"  are  all  sufficient  in  the  line  of 
natural  cereal  foods  with  an  almost  endless  variety  yet  the 
recipes  for  cereal  flakes  will  come  in  handy  when  odd  and  fancy 
dishes  must  be  prepared. 

FRUIT  OR  HERBAL  FLAKES 

Take  either 

4*/2  oz.  Sweet  Corn  or  3  oz.  Wheat  or  Hulless  Barley  or  5 
oz.  Rye  ground  to  meal.  Mix  the  indicated 
weight  of  the  chosen  meal  with 

I  oz.  Apples,  Blackberries  or  Tomatoes  chipped,  Dandelion 
Flowers  chopped,  Parsley  or  Celery  leaves  minced 
or  Celery-root  or  Carrot  grated.  When  it  is  well 
mixed  run  it  through  the  flaker  twice  and  spread 
the  flakes  on  a  large  tray  or  sheet  in  the  sunshine 
or  an  airy  place  to  dry.  Serve  the  dry  flakes 
plain  or  with  flaked  nuts.  These  flakes  when  dry 
will  keep. 

This  food  contains  all  its  tonic  and  laxative  ele- 
ments unchanged. 

EVAPORATED  FRUIT  FLAKES 

Chop  in  half  of 

8  oz.  Cereal-Meal 

4  oz.  Figs,  Dates,  Raisins,  Prunes  or  Dried  Pears  and  then 
mix  the  remaining  meal  into  it  and  run  it  through 
the  flaker  twice.  Serve  two  ounces  per  dish  plain 
or  with  nuts.  For  flavor  mix  into  the  grain,  be- 
fore grinding,  half  of  a  vanilla  bean  pod,  cut  into 
very  small  bits,  or  %  oz.  fennel  seed  (spoonful) ; 
but  first  question  the  tastes  of  the  consumer. 


ii6  UNFIRED    FOOD 

CEREAL  FLAKES 

Soak  wheat  or  rye  an  hour  and  wash  it  in  several  waters 
to  clean  it  thoroughly  from  all  impurities.  Then  cover  it  with 
slightly  warm  water  and  let  it  stand  over  night  or  until  the 
kernels  are  entirely  soft.  In  summer  the  water  should  be 
changed  several  times  to  prevent  it  from  getting  sour.  It 
should  be  used  before  the  tiny  white  sprouts  start ;  for  sprout- 
ing will  make  it  disagreeably  sweet.  Spread  the  soaked  grain 
on  a  table  cloth  after  it  is  rinsed  and  drained  and  rub  it  until 
the  surface  moisture  is  absorbed.  Now  it  is  ready  to  be  flaked. 
Home  flaked  cereals  are  a  most  wholesome  food  from  a  hygienic 
standpoint  whejn  the  flakes  are  dried  in  sunshine.  Children 
relish  the  sundried  flakes  plain;  but  they  are  generally  served 
with  dried  fruits  like  "brawn-food."  Run  the  soaked  grain 
through  the  flaker  and  let  the  flakes  fall  singly  on  a  large  plate 
and  spread  them  on  a  table  cloth  where  the  sun  may  dry  them 
quickly.  If  the  flakes  emerge  from  the  flaker  so  soft  that  they 
adhere  to  one  another  and  lump  the  grain  is  too  wet  and  should 
be  allowed  to  dry  for  a  while. 


SWEET  CORN  ROSES 

Mix 
oz.  Sweet  corn  meal  with 

i  oz.  Fruit  of  any  color  chipped  or  Dandelion  flowers 
chopped  or  green  Celery  leaves  minced  or  carrots 
grated  and  run  it  through  the  flaker  twice.  The 
second  or  third  time  it  will  emerge  from  the  ma- 
chine in  a  large  continuous  flake  which  can  be 
folded  into  flowers.  The  heart  of  the  flowers 
may  be  filled  with  some  nut-cheese  to  render  them 
palatable.  Sweet  corn  is  the  only  grain  that  can 
be  used  for  this  purpose,  because  it  displays  the 
colors  best  and  hangs  together  firmly.  It  also 
makes  the  best  pie  crusts. 


CEREAL    FLAKES  117 

HONEY  FLAKES 

2  oz.  Honey  mixed  into 

5  oz.  Wheat  Meal,  Hulless  Barley  Meal  or  6  oz.  Sweet  Corn 
Meal  or  Rice  Meal.  Run  the  mixture  through  the 
flaker  twice.  Serve  two  ounces  per  dish  plain, 
with  fruit,  vegetables  or  nuts. 
If  annis  or  fennel  seed  flavor  is  relished  mix  J4 
oz.  (2  spoonful)  to  the  pound  of  grain  before 
grinding.  Caraway  seed  blends  best  with  rye, 


ii8  UNFIRED   FOOD 


SALAD  PIES 

The  salad  pies  prescribed  below  differ  from  baked  pies  in  that  they 
contain  only  natural  ingredients  which  the  "nature  trained"  digestive 
system  knows  how  to  handle  for  the  health  of  the  body.  Pies  made  as 
prescribed  below  can  not  be  improved  for  wholesomeness  and  they 
will  taste  better  and  look  as  good  as  the  best  bakery  made  pies.  They 
are  truly  as  wholesome  as  they  taste  both  for  the  sick  and  well.  A 
quarter  of  these  pies  contains  the  substance  of  a  whole  dinner;  hence 
it  is  advisable  to  cut  the  pie  into  eight  sections  for  a  course  dinner. 


UNFIRED   PIES. 

PIE  CRUSTS 

A  pie  crust  for  an  eight  or  nine  inch  pie  plate  must  weigh  about 
eight  or  nine  ounces.  If  the  crusts  are  made  as  prescribed  below  they 
will  not  become  soggy  or  too  soft  to  hold  a  section  of  a  pie.  These 
pie  crusts  will  not  cause  trouble  in  the  stomach  nor  will  any  part  of 
them  be  absorbed  into  the  circulation  unless  it  is  properly  digested. 

HONEY  PIE  CRUST 

Mix  and  rub  together 
7  oz.  Sweet  Corn  Meal  or  other  meal  and 
2  oz.  Honey  and  run  it  through  the  flaker  twice.    Spread  these 
flakes  in  a  slightly  oiled  pie  plate  and  press  them 

even  and  hard  with  a  spoon. 


PIE    CRUSTS  119 

SALAD  PIE  CRUST 

For  an  eight  or  nine  inch  pie  mix 
7  oz.  Sweet  Corn  Meal  and 

il/2  oz.  Tomatoes  chipped,  Cranberries  chopped;  Carrot, 
Parsley  root,  or  Squash  grated  or  i%  oz-  Parsley 
or  Celery  leaves  chopped.  Run  this  through  the 
flaker  twice  a^id  immediately  spread  it  into  a 
slightly  oiled  pie  plate  and  press  it  even  with  a 
spoon.  Sweet  corn  meal  is  the  only  meal  that 
can  be  used  for  this  combination  since  all  other 
meals  become  soggy.  Do  not  use  herbs  or  roots 
in  crusts  intended  for  tree  fruit  fillings. 

BANANA  SWEET  CORN  PIE  CRUST 

2  oz.  Banana  chopped  fine  in 

8  oz.  Sweet  Corn  Meal.  Mix  it  well  and  run  it  through  the 
flaker  twice.  Spread  the  flakes  immediately  in 
a  slightly  oiled  pie  plate  and  press  them  even  and 
hard  with  a  spoon. 

HONEY  FLAKE  PIE  CRUST 
Honey  Flakes  make  very  good  pie  crusts. 
(See  Honey  Flakes.) 

EVAPORATED  FRUIT  PIE  CRUST 

Prepare  8  oz.  of  dough  as  directed  in  "Evaporated  Fruit 
Flakes"  or  "Cereal  Confection  Dough"  and  spread  it  into  an 
oiled  pie  plate  before  it  becomes  too  hard  to  handle.  This  crust 
is  intended  for  tree  fruit  fillings. 

BROWN  PIE  COVERING 

Locust  Bread  grated.  Sprinkle  it  over  Fruit  Pies  only.  It 
will  add  that  peculiar  flavor  and  aroma  of  the  Locust  which 
some  with  unperverted  tastes  relish  and  others  dislike  very 
much. 


120  UNFIRED    FOOD 


PIE  FILLINGS 

The  weights  of  the  ingredients  of  the  following  pie  fillings  are  so 
computed  that  the  final  combination  will  just  fill  a  common  nine  inch 
pie  plate.  If  more  than  one  pie  is  to  be  made  the  weight  of  each  in- 
gredient is  to  be  multiplied  by  the  number  of  pies  intended.  These 
recipes  have  been  tested  for  exactness  and  good  results. 

APPLE  CREAM  PIE 

Crust  8  oz. 

6  oz.  Sweet  Corn  Meal  and 

3  oz.  Currants.     Mix  and  run  through  the  flaker.     Spread 
the  resulting  dough  into  a  slightly  oiled  plate. 
Filling  1 6  oz. 

7  oz.  Apple,  grated  and 

3*/2  oz.  Pignolias,  flaked.     Mix  and  beat  these  into  a  cream, 

add 

6  oz.  Apple,  cubed,  mix  again  and  spread  over  the  above 
crust.    Garnish  with  four  or  six  ornamental  apple 
slices  and  cut  into  4  or  6  sections. 
One  quarter  of  this  pie  equals  a  full  and  whole- 
some meal. 

HUCKLEBERRY  PIE 

Crust  8  oz.     Filling  16  oz. 
Rub  to  a  butter 

6  oz.  Huckleberries  or  Blueberries  and 

3  oz.  Pignolias  or  Peanuts  flaked.     Then  add  and  mix  care- 
fully so  as  to  leave  them  whole. 

3  oz.  Huckleberries.    Fill  this  evenly  into  the  crust  and  spread. 

evenly  over  the  surface. 

4  oz.  Huckleberries  and  press  them  in  just  enough  to  adhere 

to  the  filling. 


l'll<:    FILLINGS  121 

APPLE  CUSTARD  PIE 

Crust  8  oz.  (See  Pie  Crusts.)     Filling  16  oz. 
Filling  1 6  oz. 
6  oz.  Pignolias  (or  other  nuts)  flaked  fine  and 

10  oz.  Apple  grated.     Tart  apples  are  preferred.     Mix  and 

beat  to  the  proper  creamy  consistency  and  fill  into/ 
crust.  Garnish,  cut  into  sections  and  serve. 

STRAWBERRY  AND  HUCKLEBERRY  PIE 

Mix  and  rub  together 

4  oz.  Pignolias  (or  Peanuts)  flaked  and 

7  oz.  Strawberries  macerated  with  a  fork.     Gently  mix  into 
this  cream,  without  breaking  them 

5  oz.  Huckle    or    Blueberries    whole.      Fill    into    crust    and 

sprinkle  over  the  surface  a  few  berries  and  press 
them  in  just  a  little  so  that  they  can  not  roll. 

PRUNE  OR  PLUM  PIE 

Crust  8  oz.     Filling  16  oz. 
5  oz.  Pignolias  or  peanuts  flaked  and 

11  oz.  Fresh  Prunes  or  plums  chipped  off  the  stone  with  a, 

sharp  knife.  Mix  and  rub  these  to  a  creamy  con- 
sistency leaving  as  much  of  the  chips  unmashed, 
as  possible  and  fill  into  crust. 

STRAWBERRY  CUSTARD  PIE 

Crust  8  oz.     Filling  16  oz. 

Mix  and  rub  together 
5  oz.  Peanuts  (or  Pignolias)  flaked  and 
9  oz.  Strawberries  macerated  with  a  fork.    Fill  into  the  crust 

and  garnish  with 
2  oz.  Nice  Whole  Strawberries,  pressing  them  half  way  into 

the  custard.    Arrange  them  as  artistically  as  you 

can. 


122  UNFIRED   FOOD 

APPLE  AND  BANANA  PIE 

Crust  8  oz.     Filling  16  oz. 
7  oz.  Apple,  grated  and 
$l/2  oz.  Pignolias,  flaked.     Mix  and  beat  these  into  a  cream, 

add 
6  oz.  Banana,  cubed,  mix  again  and  spread  into  the  crust. 

Cut  into  four  or  six  sections  and  serve. 

BANANA  CUSTARD  PIE 

Crust  8  oz.     Filling  16  oz. 
Mix  and  rub  together 
6  oz.  Pignolias   (or  Peanuts)   flaked  and 
10  oz.  Bananas  sliced.    Fill  into  crust  and  let  it  stand  an  hour 
when  it  will  turn  to  a  rich  chocolate  brown  color. 

CREAM  OF  PINEAPPLE  PIE 

Crust  8  oz.     Filling  16  oz. 
Chop  in  a  chopping  bowl 
12  oz.  Pineapple  until  all  is  the  size  of  corn  and  then  beat 

into  it 

4  oz.  Pignolias  flaked  until  it  is  quite  creamy.  (When  the 
pineapple  is  green  and  tart  add  I  oz.  Olive  Oil 
after  the  filling  has  stood  half  an  hour).  Fill 
the  filling  into  the  crust,  cut  it  into  four  or  six 
sections  and  garnish  each  section  with  a  thin  slice 
of  pineapple.  This  pie  can  be  served  to  both  fruit 
and  vegetable  menus. 

MUSKMELON  PIE  IN  AMBUSH 

Crust  8  oz.     Filling  16  oz. 

Rub  together 

7  oz.  Muskmelon  pulp  and 
5  oz.  Pignolias  flaked.     Fill  this  evenly  into  the  crust  and 

spread  evenly  over  the  surface 
4  oz.  Blueberries  or  other  small  fruit.     Press  them  in  just 

enough  to  adhere  to  the  filling. 


PIE    FILLINGS  123 

TOMATO  PIE 

Crust  8  oz.     Filling  16  oz. 
6  oz.  Pignolias  flaked  fine  and 

10  oz.  Tomato  peeled  (with  a  very  sharp  knife)  and  chipped 
into  small  bits.  Do  not  strain  the  juice,  but  use  it 
all  in  its  natural  proportion.  Mix  and  stir  lightly 
to  a  creamy  consistency,  but  so  as  not  to  mash  the 
tomato  chips,  and  fill  it  into  the  crust. 

CRANBERRY  PIE 

Crust  8  oz.     Filling  16  oz. 
Put  into  a  chopping  bowl 

5  oz.  Cranberries  and  chop  them  as  fine  as  possible;  then  add 

4  oz.  Pignolias  or  Peanuts  flaked  and  take  a  wooden  potato 

masher  and  rub  the  juice  of  the  cranberries  into 
the  nuts.  Twist  the  masher  when  pressing  down. 
When  the  juice  is  well  extracted  add 

6  oz.  Pumpkin,  Squash,  Carrot  or  Parsnip  grated  and  rub 

until  it  is  well  mixed;  then  add  and  mix  into  it 

1  oz.  Honey  (spoonful)  and  fill  it  into  the  crust.    In  place  of 

the  honey  grated  celeriac  or  minced  parsley  may 
be  used. 

PUMPKIN  PIE 

Crust  8  oz.     Filling  16  oz. 
Mix  and  rub  together 

5  oz.  Pignolias  or  Peanuts  flaked  and 

9  oz.  Pumpkin,  Squash  or  Carrot  grated.  Let  this  stand  while 
you  prepare  the  under  crust  and  then  mix  into 
the  filling. 

2  oz.  Honey.  Rub  it  well  and  fill  it  into  the  crust.     For  va- 

riety take  i  or  2  oz.  less  of  the  pumpkin  and  re- 
place it  with  an  equal  weight  of  grated  Celeriac 
or  minced  parsley. 


124  UNFIRED    FOOD 

TART  PUMPKIN  PIE 

For  the  filling  mix  and  rub  together 

2  oz.  Lemon  juice  and 

6  oz.  Pignolias  or  Peanuts  flaked.    When  the  lemon  juice  is 

absorbed  add 
8  oz.  Pumpkin  grated ;  rub  it  until  even  and  fill  into  the  crust. 

CELERY  CREAM  PIE 

Use  green  celery  leaves  in  the  crust. 
Mix  and  rub  together 
6  oz.  Peanuts  flaked  and 

3  oz.  Tomato  juice  or  rhubarb  juice.    Then  add  and  mix  into 

it  gently 

3  oz.  Tomato  chipped  or  banana  cubed  and 

4  oz.  Blanched  Celery  chopped  to  the  size  of  corn.     Fill  this 

into  the  crust  and  serve. 


SAUCES   AND   DESSERTS  125 


SAUCES  AND  DESSERTS 

Sauces  and  desserts  are  intended  to  be  served  as  the  last  course 
of  a  dinner.  The  recipes  given  below  are  only  samples  of  an  endless 
variety  of  dishes  that  can  be  combined  and  served. 

BANANA  MOUSSE 

Macerate  with  a  silver  fork  until  liquid 
2  oz.  Banana  and  then  stir  into  it 
i  oz.  Strawberries  quartered  or  bruised,  small  tomato  chips, 

orange  chipped  or  small  raisins  and  serve. 

BERRY  SAUCE 

Mash  with  a  potato  masher 
2  oz.  Strawberries,  blackberries,  huckleberries  or  mulberries 

and  beat  into  this 

J4  oz.  Pignolias  flaked  and  then  stir  into  it  gently 
i  oz.  Whole  berries  of  the  same  or  different  kind  and  serve. 

MIXED  FRUIT  SAUCE 

Stir  together 
i  oz.  Oranges  chipped, 
i  oz.  Peaches  chipped, 

1  oz.  Plums  chipped, 

l/4  oz.  Pignolias  flaked  and 

y2  oz.  Honey  (teaspoonful)  and  serve.    This  dish  can  be  com- 
posed of  other  fruits  in  their  season. 

APPLE  SAUCE 

Mix  and  beat  together 

2  oz.  Apple  grated 

l/4  oz.  Pignolias  or  peanuts  flaked  and 
i  oz.  Raisins  seedless  or  chipped  dates,  figs  or  prunes  and 
serve. 


126  UNFIRED    FOOD 

CRANBERRY  SAUCE 

Chop  in  a  chopping  bowl 
2  oz.  Cranberries  and  mix  into  them 
J4  oz.  Peanuts  flaked  and  mash  the  mixture  with  a  wooden 

potato  masher  until  quite  even.    Then  put  it  into 

a  dish  and  beat  into  it 
y2  oz.  Honey  (teaspoonful)   and  serve. 

PRUNE  WHIP 

Soak  in 

2  oz.  Cold  or  Tepid  Water 
i   oz.  Prunes,  with  the  pits  removed,  six  or  eight  hours  or 

until  very  soft.     Then  take  the  soft  prunes  out 

of  the  water,  mash  them  with  a  potato  masher, 

return  the  mashed  pulp  into  the  soaking  water, 

add 
l/4  oz.  Pignolias  flaked  and  beat  it  until  it  is  even.     Then  stir 

into  it 
l/2  oz.  Honey  (teaspoonful)  and  serve. 

Serve  in  a  neat  dish. 

PLAIN  DESSERT 

2  or  3  oz.  Strawberries,  whole,  small  plum  tomatoes  whole, 
large  tomatoes  sliced,  cherries,  raspberries  or  mul- 
berries ;  or  in  winter  2  oz.  selected  seedless  raisins 
or  six  stuffed  dates. 


CONFECTIONS 


127 


CONFECTIONS 

Unfired  confections  will  in  time  be  as  much  in  demand  as  candy  is 
now.  A  large  variety  of  confections  can  be  prepared  by  following 
the  directions  given  in  the  receipts  below.  The  cerial,  nut  and  ceronut 
confections  can  be  eaten  by  the  sick,  the  convalescent  and  the  children 
of  all  ages  with  impunity.  They  are  self  satiating  and  therefore  no 
one  will  eat  more  than  the  system  requires. 


MAKING    CONFECTION. 

NUT  CONFECTION 

4  oz.  Peanuts  or  Almonds  cracked  or  chopped  and 
4  oz.  Dates,  Figs,  Dried  Pears,  Raisins  or  Prunes  chipped 
or  chopped.  Mix  the  fruit  and  nuts  in  the  chop- 
ping bowl  and  chop  to  separate  the  fruit  and  mince 
the  large  pieces.  When  this  is  well  mixed  run  it 
through  the  flaker  twice.  Take  care  to  run  the 
the  flakes  so  coarse  that  the  oil  is  not  pressed  out 
of  the  nuts,  which  can  be  noticed  on  the  flakes 
as  they  emerge.  Put  the  flaked  dough  on  a  bread 
board  and  roll  it  to  a  half  inch  thickness  and  then 
cut  it  into  suitable  squares  as  you  would  caramels. 
This  is  ready  to  serve  or  it  can  be  wrapped  into 
wax  paper  to  keep  for  some  time.  The  dough 
pressed  into  a  half  ounce  butter  form  serves 
equally  well.  Serve  an  ounce  per  dish. 


128  UNFIRED    FOOD 

CEREAL  CONFECTION 

4  oz.  Rice,  Brazilian  Flour  Corn,  Sweet  Corn,  Hulless 
Barley,  Rice  Corn  or  Wheat  ground  to  meal  and 

4  oz.  Dates,  Figs,  Dried  Pears,  Raisins  or  Prunes  chopped 
in  part  of  the  above  meal.  Mix  all  the  meal  with 
the  chopped  fruit  and  run  it  through  the  flaker 
twice.  Put  the  flaked  dough  on  a  bread  board, 
covered  with  wax  paper,  and  roll  it  to  a  half 
inch  thickness  and  then  cut  it  into  24  inch  squares 
or  I  inch  by  three  inches  strips.  Wrap  these 
into  wax  paper  and  they  will  keep  a  year  and 
longer  and  improve  by  age.  When  cut  into  two 
inch  squares,  they  may  be  packed,  in  a  paper  or 
tin  box,  in  layers  between  wax  paper.  For  imme- 
diate use  the  half  ounce  butter  form  may  serve. 
For  flavor  mix  into  each  pound,  of  the  chosen 
grain,  before  grinding,  one  Vanilla  pod  cut  into 
bits  as  small  as  the  grain  or  1-3  oz.  Annis  seed 
(4  teaspoonfuls).  Remember  that  annis  flavor 
is  delicious  to  some  and  repulsive  to  others. 

CERONUT  CONFECTION 

2  oz.  Cereal  meal, 

2  oz.  Peanuts  or  Almond  chopped  and 

4  oz.  Evaporated  Fruit  chopped.  Mix  these  and  prepare  like 
Nut  Confection.  For  flavor  see  Cereal  Confection. 


DRESSINGS  129 


DRESSINGS 

The  dressings  prescribed  below  are  all  as  wholesome  as  useful. 
They  are  all  so  combined  as  to  promote  a  healthy  digestion  and  not 
to  pervert  the  sense  of  taste.  The  dressings  combined  with  lemon  and 
orange  are  preferable  for  fruit  salads  and  those  combined  with  rhubarb 
juice  should  be  only  used  for  vegetable  salads.  Lemon  juice  should 
not  be  used  for  herbs  and  roots  unless  there  is  no  other  wholesome  sub- 
stitute. This  should  be  remembered  for  hygienic  reasons. 

LEMONOLED  DRESSING 

(Mayonaise  improved) 
Mix  and  beat  together 

YZ  oz.  Pignolias  or  Peanuts  flaked  very  fine  and 
i  oz.  Lemon  juice  and  let  it  stand  15  minutes  or  more,  then 
add 

y2  oz.  Olive  Oil  and  beat  it  well  into  a  cream.  The  flavor 
of  this  cream  may  be  varied  to  suit  by  adding  a 
half  teaspoon  of  either  ground  caraway  seed, 
annis  seed,  mustard  or  powdered  cinnamon;  but 
use  your  judgment  as  to  the  advisability  of  the 
use  of  the  condiment  for  a  patiefnt. 

HONEY  CREAM  DRESSING 

Mix  and  beat  together 
YZ  oz.  Peanuts  flaked  very  fine  and 

i  oz.  Lemon  juice  and  let  it  stand  15  minutes  or  so,  then  add 
l/2  oz.  Honey  (teaspoonful)  and  beat  it  into  an  even  cream. 

Olive  Oil  y*  oz.  (spoonful)  may  also  be  added  to 

suit  the  flavor  of  the  dish. 

BANANA  DRESSING 

2  oz.  Banana  pulp  macerated  with  a  table  fork  until  liquid 
makes  a  good  dressing. 


130  UNFIRED    FOOD 

ORANGE  CREAM  DRESSING 

Mix  and  beat  together 
%  oz.  Pignolias  flaked  very  fine  and 

\y2  oz.  Orange  juice  and  let  it  stand  half  an  hour  or  longer. 
Beat  it  again  until  even  before  using. 

LEMON  CREAM  DRESSING 

Mix  and  rub  together 
y2  oz.  Pignolias  flaked  very  fine  and 
YZ  oz.  Lemon  juice  and  let  it  stand  half  an  hour  or  so,  and 

then  add 
i  oz.  Orange  juice  and  beat  till  quite  creamy. 

ORANGEOLE  DRESSING 

Mix^  and  beat  together 
y2  oz.  Pignolias,   Peanuts  or  Almonds  flaked  very  fine  and 

1  oz.  Orange  juice  and  let  it  stand  half  an  hour  or  so  and 

then  add 
y2  oz.  Olive  Oil  (spoonful)  and  beat  it  well  into  the  cream. 

PERSIMMON  EGG  DRESSING 

Mix  and  rub  into  a  cream 

2  oz.  Persimmon  pulp  (of  the  seedless  kind)  and 

y2  .oz.  Pignolias  flaked.     If  egg  flavor  is  desired  beat  into  it 
y±  oz.  Olive  Oil  (teaspoonful).    To  make  it  more  fluid  add 
i  oz.  Orange  juice  or  half  ounce  each  of  Honey  and  Lemon 
juice. 

LEMON  HONEY  DRESSING 

Beat  together 
i  oz.  Lemon  juice  and 

y2  oz.  Honey   (teaspoonful).     If  this  mixture  should  prove 

too  tart  you  may  add 
5/2  oz.  Olive  Oil  (spoonful). 


DRESSINGS  131 

PLAIN  RHUBARB  DRESSING 

2  or  3  oz.  Rhubarb  juice  is  a  simple  and  efficient  dressing  to 
be  dripped  over  nut  salads.  It  supplies  that  tart 
flavor  so  much  relished  and  helps  to  digest  the 
nuts.  Even  plain  lettuce  and  cabbage  are  relished 
with  it. 

COCOANUT  MILK  AS  DRESSING 

2  oz.  Cocoanut  milk  is  an  excellent  dressing  for  lettuce  and 
cucumber  salads  as  an  addition  to  grated  cocoanut. 

PLAIN  HONEY  OR  OLIVE  OIL  DRESSING 

1/2  oz.  Honey  (teaspoonful)  or 

Y2  oz.  Olive  Oil  (spoonful)  is  all  that  is  required  to  make 
mild  salads  palatable. 

RHEUMOLE  DRESSING 
Mayonnaise  Imitated. 

Mix  and  beat  to  a  cream 

l/2  oz.  Peanuts  or  Pignolias  flaked  and' 
i  oz.  Rhubarb  juice.     Let  it  stand  a  while  and  then  beat 
into  it 

J4  oz  Olive  Oil  (spoonful)  or  Honey  (teaspoonful).  Use 
this  for  vegetable  salads  and  other  dishes  in 
vegetable  menus.  Vary  the  flavor  to  suit  mild 
dishes  with  one  of  the  following  ingredients: 
J4  oz.  Savory,  Thyme,  Majoram,  Dill,  Pepper- 
mint, Basil  or  Tar  agon  minced  very  fine.  1-16  oz. 
(small  teaspoon)  Caraway  seed  or  Mustard 
ground  or  Cinnamon  powdered. 
YZ  oz.  Parsley,  Celery  or  Oxalis  minced  very  fine 
or  Horseradish  grated.  If  "redhots"  are  craved 
horseradish  makes  a  wholesome  one. 


1 32  UNFIRED    FOOD 

RHEUM  CREAM  DRESSING 

Mix  and  beat  together 

1  oz.  Peanuts  or  Pignolias  flaked  and 

2  oz.  Rhubarb  juice   and   let   it   stand   15   minutes  before 

using.v    Use  this  dressing  for  vegetable  salads 
only. 
l/4  oz.  Savory  herbs  minced  may  be  added  if  desired. 

RHUBARB  HONEY  DRESSING 

Beat  together 

il/2  oz.  Rhubarb  juice  and 
y2  oz.  Honey  (teaspoonful).    If  the  salad  is  otherwise  quite 

tart  you  may  finally  add 
l/2  oz.  Olive  Oil  (spoonful). 

TOMATO  CREAM 

Beat  and  rub  together 
2  oz.  Tomato  peeled  with  a  very  sharp  knife  and  chipped,  and 

y2  oz.  Pignolias  or  Peanuts  flaked.     The  flavor  may  be  im- 
proved by  adding 

J4  oz.  Parsley  or  Celery  minced  and  at  option. 

y\  oz.  Olive  Oil   (teaspoonful). 

CREAM  OF  GRAPES 

This  cream  is  prepared  like  Tomato  Cream  with  grape 
juice  and  flaked  pignolias;  omitting  the  herbs. 


NUT   BUTTER  133 


NUT  CHEESES  AND  BUTTERS 

The  nut  cheeses,  butters  and  sandwich  fillings,  as  prescribed  below, 
are  to  be  spread,  in  equal  thickness,  on  slices  of  vegetables  and  unfired 
wafers. 

HORSERADISH  BUTTER 

Mix  and  rub  together 
I  oz.  Peanuts  flaked  and 
i  oz.  Horseradish  grated.     Let  it  stand  five  minutes  or  so 

and  then  beat  into  it 

1  oz.  Rhubarb  juice  or  J4  oz.  Lemon  juice  when  rhubarb 

can  not  be  had.  The  citric  acid  of  the  lemon  tends 
to  render  the  alkaline  elements  of  horseradish 
neutral  and  unavailable. 

FRUIT  BUTTER 

Mix  and  rub  together 
i  oz.  Lemon  juice,  Tart  Apple  grated  or  other  tart  fruit 

pulp  and 
i  oz.  Pignolias  or  Peanuts  flaked.    If  it  suits  your  purpopse 

you  may  mix  into  it 
y2  oz.  Raisins,  Figs  or  Dates  chopped. 

CRANBERRY  BUTTER 

Mix  and  rub  together  with  a  wooden  spoon 

2  oz.  Cranberries  chopped  (rather  minced)  and 

i  oz.  Peanuts  flaked.  When  it  is  smooth  let  it  stand  an  hour 
or  so  before  using.  You  may  save  time  and 
.  "elbow  grease"  by  running  the  mixture  through 
the  flaker  which  process  rubs  them  better  than 
you  can  with  -the  wooden  spoon.  This  butter  can 
be  used  on  slices  of  eggplant,  pumpkin,  turnips, 
parsnips,  carrots  and  on  crisp  cabbage  leaves  and 
breads  from  September  through  the  Winter. 


134  UNFIRED    FOOD 

LEMONOLE  BUTTER 

Mix  and  rub  together 
I  oz.  Lemon  juice, 
I  oz.  Peanuts  flaked, 

1-16  oz.  Mustard  ground  (l/2  teaspoon),  and 
1-16  oz.  Caraway  seed  ground  (J^  teaspoon).     After  a  half 

an  hour  beat  into  it 
I  oz.  Olive  Oil   (2  spoonful)   or  less. 

CELERIAC  BUTTER 

Is  prepared  like  Horseradish  Butter  with  grated  Celeriac 
or  Hamburg  Parsley  Root. 

SAVORY  BUTTER 

Mix  and  rub  together 
I  oz.  Rhubarb  juice, 
I  oz.  Peanuts  or  Pignolias  flaked, 
y\  oz.  Horseradish  grated   (spoonful)   and 
YZ  oz.  Mixed  Savory  Herbs  minced  very  fine.    Do  not  forget 
Curled    Cress,    Upland    Cress,    Parsley,    Green 
Celery  and  Dill.    This  is  excellent  for  sliced  veg- 
etables and  sandwiches. 

GREEN  SWEET  CORN  BUTTER 
2  oz.  Sweet  Corn  grated  off  the  cob  on  a  coarse  grater.    Use 

the  back  of  a  knife  to  scrape  the  embrios  out  of 

the  cob.     Add  to  this 
I  oz.  Pignolias  (or  other  nuts)  flaked  very  fine  and  mix  till 

smooth. 

ONION  BUTTER 

Rub  into  a  butter 

I  oz.  Onion  chopped  or  diced  very  fine 
I  oz.  Rhubarb  juice,  Green  Tomato  juice  or,  in  want  of  the 

afore  named,  Lemon  juice  and 
I  oz.  Peanuts  flaked.     When  the  onion  is  grated  the  tart 

juices  may  be  omitted.     If  found  too  strong  add 
l/2  oz.  Olive  Oil  (spoonful). 


NUT    CHEESE  135 

LEMON  CHEESE,  PLAIN 

Mix  and  rub  together 

1  oz.  Lemon  juice  and 

2  oz.  Peanuts  or  Pignolias  flaked. 

RHUBARB  CHEESE,  PLAIN 

Mix  and  rub  together. 

1  oz.  Pignolias  flaked 

2  oz.  Peanuts  flaked  and 

1  oz.  Rhubarb   juice.      This   cheese   is   very   sweet.     Three 

ounces  of  the  peanuts  without  pignolias  make  a 
good  cheese  but  rather  dark  and  the  pignolias 
alone  produce  a  cheese  like  limburger  in  texture 
but  the  above  combination  is  a  happy  medium. 

LEMON  COTTAGE  CHEESE 

Mix  and  rub  together 

1  oz.  Lemon  juice, 

2  oz.  Peanuts  flaked  very  fine 

Y%  oz.  Mustard,  ground,  (small  teaspoonful)  and 
l/%  oz.  Caraway  seed,  whole.     Set  it  aside  to  blend. 

HORSERADISH  CHEESE 

Put  into  a  chopping  bowl 

3  oz.  Cranberries  and  chop  them  as  fine  as  possible.    Then  add 

2  oz.  Peanuts  or  Pignolias  flaked  and  rub  the  cranberry  juice 

into  the  nuts  with  a  wooden  masher.    Now  add 
i  oz.  Turnip,  Carrot,  Celeriac,  Parsley  root,  Parsnip  or  Sweet 

Potato  grated  and 
I  oz.  Horseradish  grated  and  rub  it  all  even  with  the 

masher.     This  cheese  is  deliciously  piquant  and 
sweet.     If  you  would  have  it  pungent  use  less 
turnip  and  more  horseradish. 
This  recipe  has  tonic  and  purifying  properties. 


136  UNFIRED    FOOD 

RHUBARB  COTTAGE  CHEESE 

Mix  and  rub  together 

1  oz.  Pignolias  flaked  very  fine, 

2  oz.  Peanuts  flaked  very  fine, 

Y%  oz.  Mustard,  ground,  (teaspoonful), 
Y%  oz.  Caraway  seed,  whole  (teaspoonful)  and 
i  oz.  Rhubarb  juice.    Mix  all  the  ingredients  at  once.   This 

cheese  is  sweeter  and  richer  than  Lemon  Cottage 

Cheese. 

HORSERADISH  CHEESE  PLAIN 

Mix  and  rub  together 
I  oz.  Peanuts,  flaked,  and 
I  oz.  Horseradish  grated.     This  is  an  excellent  "redhot"  for 

sliced  carrots,  parsnips,  eggplants  and  squashes. 

CRANBERRY  SAVORY  CHEESE 

Prepare   like   Cranberry  butter   and   add   to  the 
weights  as  given 

I  oz.  Parsley  or  green  Celery  and  other  Savory  herbs  minced 
very  fine.  This  is  delicious  when  spread  on 
sliced  vegetables. 

CELERIAC  CHEESE 

1  oz.  Peanuts  flaked  and 

2  oz.  Celeriac  or  Hamburg  Parsley  root  grated.     This  is  a 

sweet  relish. 

SAVORY  CHEESE 

Mix  and  rub  together 

1  oz.  Rhubarb  juice  and 

2  oz.  Peanuts  flaked  very  fine.     Let  it  stand  15  minutes  and 

add  and  mix  into  it 

i  oz.  Mixed  Savory  herbs  minced  very  fine;  such  as  marjoram 
sage,  thyme  tarragon  or  parsley. 


NUT    CHEESE  137 

VEGETABLE  SANDWICH  FILLING 

Mix  and  rub  together 
I  oz.  Rhubarb  juice, 
i  oz.  Peanuts  flaked  very  fine  and 
i  oz.  Carrot,  Parsley  root  or  Parsnip  grated,  then  add  and 

mix  into  it 
i  oz.  Celery  stalks,  Cabbage  or  Kohl-rabi  chopped.     When 

Rhubarb  cannot  be  had  use  twice  the  quantity  of 

grated  material. 


UNFIRED   FOOD 


NIBBLERS 

Nibblers  is  an  ounce  dish  of  such  natural  food  as  needs  no  prepara- 
tion or  dressing  which  is  to  be  eaten  or  nibbled  at  as  a  pastime  be- 
tween the  first  and  second  courses  of  a  dinner.  Nibblers  is  served  in 
a  small  deep  dish  such  as  an  egg  cup  and  set  on  the  table  before  the 


SUGAR  CANE  PITHS,  LICORICE-ROOTS  AND  CAROBS  AS  NIBBLERS. 


dinner  is  served, 
ceeding  dinners, 
nibblers. 


The  same  nibblers  should  not  be  served  for  two  sue- 
Any  one  of  the   following   foods  may  be   served  as 


Sweet  Raisins. 

Carobs   (St.  John's  Bread) 

Pecan  meats. 

Pignolia  meats. 

Walnut  meats. 

Pistachios. 

Filberts. 

Almond  meats. 

Peanuts,  Spanish  shelled. 


Chufas  (earth  almonds,  rush  nut). 

Cocoanut    (an   inch   square   chip). 

Young  peas. 

Lima  beans    (green  or  dried). 

Brazilian  flour  corn   (whole). 

Hulled  buckwheat. 

Hulled    oats. 

Dried  olives   (one-half  ounce). 


UTENSILS    NEEDED  139 


THE  UTENSILS  NEEDED  FOR  PREPARING  THE 
UNFIRED  FOODS 

There  is  no  such  a  thing  as  a  kitchen  for  the  naturists,  sanatists  or 
hygienists  for  they  do  not  cook  their  food.  Their  nurse  prepares  all 
their  food  in  the  "pabularium,"  large  pantry  or  nursery  and  she  needs 
only  the  following  list  of  utensils  for  her  art  : 

A  chopping  boid  and 

A  double  bladed  chopping  knife  for  chopping  cabbage,  roots  and  nuts. 

A  chopping  board  and 

A  cake  knife  with  a  5  to  7  in.  blade  for  chopping  and  mincing  salad 
herbs. 

A  coarse  grater  for  grating  cocoanuts,  roots,  cucumbers,  rhubarb  stems 
and  carobs. 

A  flaker  (or  a  Dana  food  chopper,  No.  20),  for  flaking  nuts,  cereals  and 
for  making  piecrusts  and  confections.     (See  last  page). 

A  zvall  mill  with  a  glass  canister  or  a  table  mill  for  grinding  cereal  meal. 

An  8-inch  cake  ring. 

A  6-inch  cake  ring. 

A  3-inch  muffin  ring  and 

A  one-half  ounce  butter  form  for    wedding    cake,    fruit    cakes,    fruit 
muffins  and  half  ounce  breads. 

A  glass  lemon  juice  burr. 

A  rinsing  pan  for  washing  herbs  and  roots. 

A  ivater  boiler  for  heating  water  for  winter  soups. 

An  Enterprise  Juice  Extractor,  No.  21.     Price,  $2.50  (optional). 

A  scale,  weighing  in  ounces.     A  package  scale  will  serve  the  purpose. 
Price,  $1.50. 


140  UNFIRED    FOOD 


MEMORANDA 

These  blank  pages  are  reserved  for  the  insertion  of  good  recipes 
from  other  sources  or  from  experience.  The  author  may  occasionally 
publish,  in  the  Nature  Cure  Magazine,  new  finds  in  the  line  of  natural 
foods  which  may  then  be  pastled  on  these  pages.  Do  not  scribble 
every  trash  you  find  on  these  pages,  for  it  will  be  disgusting  to  you 
in  the  future,  after  many  changes  of  unfoldment. 


HUmentaria 


MATERIA   ALIMENTARIA  167 


MATERIA  ALIMENTARIA 
FOOD 

Food  is  the  substance  needed  to  sustain  the  normal  func- 
tions of  animal  life  in  the  production  of  heat  and  energy  and 
in  the  building,  rebuilding  and  replenishing  the  tissues  and 
organic  fluids  of  the  body.  Food  in  general  consists  of  inor- 
ganic and  organic  material.  The  vegetable  kingdom  is  the 
great  organizer  and  the  direct  or  indirect  source  of  sustenance 
of  the  whole  animal  kingdom,  man  included.  The  materials 
necessary  to  sustain  human  life  are  air  with  its  oxygen,  water 
and  vegetable  products  such  as  fruits,  succulent  herbs  and 
roots,  cereals  and  nuts.  Man  is  not  a  carnivore  by  nature  of 
his  anatomical  structure  nor  by  his  instinctive  proclivities. 

Flesh  food  is  a  second  hand  material,  structurally  approach- 
ing decomposition  and  saturated  with  the  poisons  of  wear  and 
waste  which  are  a  prolific  cause  of  disease  except  for  a  hyena. 
Dairy  products,  such  as  milk  and  eggs  are  free  from  fatigue 
products  or  waste  poisons,  but  being  unnatural  food  for  the 
human  anatomical  structure  are  also  apt  to  cause  disease. 
Fruits  are  mostly  liquid  food  which  is  most  wholesome.  Fruits 
contain  a  sundigested  stimulant,  sugar,  which  is  very  refresh- 
ing. Nuts  are  the  richest  source  of  protein  for  tissue  building. 
Cereals  are  the  great  source  of  starch  for  heat  and  energy. 
Vegetables  are  the  most  valuable  succulent  food,  the  juices  of 
which  are  the  prime  source  of  tonic  elements  (organic  salts). 
The  indigestible  fibre  and  cellulose  in  vegetables  serves  as  a 
bulk  for  the  intestines  to  work  on  and  as  a  carrier  of  waste 
poisons. 

AVERAGE  FOOD  ANALYSIS 

In  the  following  table  is  compiled  the  average  and  common 
analysis  of  nutrients  and  nutrient  salts,  from  European  and 


i68  UNFIRED    FOOD 

American  analytical  chemists  with  an  appendix  demonstrating 
economical  and  hygienic  values. 

WATER  (H2O)  as  a  component  or  ingredient  of  wholesome 
food  has  none  but  benificial  attributes. 

PROTEID  or  nitrogenous  matter  is  generally  composed  of 
six  elements  (C,  O.,  H.,  N.,  P.  and  S.)  in  vaiable  forms.  It 
is  useful  in  the  construction  and  reconstruction  of  tissues. 
This  demand,  however,  is  not  as  large  as  the  majority  of  doc- 
tors claim  and  the  laity  believe.  Every  particle  of  protein  ab- 
sorbed into  the  circulation  that  is  not  used  in  construction  be- 
comes destructive  as  it  catabolizes  into  destructive  acids  and 
poisonous  alkaloids  such  as  carbonic,  sulphuric,  phosphoric, 
uric,  hippuric  acids  and  xantin,  creatine  creatinine  and 
ptomaines.  These  acids  then  attack  the  living  cells  for  their 
alkaline  elements  unless  they  are  neutralized  by  an  abundance 
of  the  positive  nutrient  salts  in  the  blood  and  eliminated.  The 
alkaloids  must  be  dissolved  by  the  positive  nutritive  salts  for 
elimination  or  they  become  the  food  for  germs  and  microbes 
which  break  them  down  into  still  worse  poisons  which  then 
are  the  cause  of  fevers.  Cellular  waste  and  emotional  poisons 
(explained  elsewhere)  absorbed  along  with  flesh  foods  in  addi- 
tion to  that  created  in  the  system  is  another  source  of  food  for 
the  scavengers  known  as  disease  germs.  All  proteid  food  that 
is  not  'sufficiently  balanced  with  positive  nutrient  salts  always 
becomes  a  source  of  trouble.  Unfired  proteid  food  is  not 
craved,  (nor  digested  when  injested)  unless  there  is  a  demand 
for  it. 

STARCH,  SUGAR  AND  OIL  (carbohydrates  and  hydrocarbons) 
are  all  composed  of  three  elements  (C,  O.  and  H).  They 
are  useful  in  the  production  of  heat  and  energy,  but  in  this 
process  they  are  reduced  to  carbon-dioxide  gas  which  must  be 
neutralized  and  eliminated  by  sodium  or  it  will  interfere  with 
the  process  of  digestion,  oxydation,  and  cremation  and  thus  pro- 
duce anaemia.  The  natural  unfried  condition  of  starch,  sugar 
and  oil  is  the  most  beneficial  to  the  "nature  cure"  patient.  Cook- 


MATERIA   ALIMENTARIA 


169 


m 


o 
m 

•n 
O 
O 

o 


CO 

35 


170  UNFIRED    FOOD 

ing  slightly  changes  the  nature  of  sugar   (unfavorably)   and 
frees  its  nutrient  salts. 

The  beneficial  nature  of  starch  is  almost  ruined  by  cooking. 
Dr.  Hutchison,  a  recognized  authority  on  dietetics  says :  "cook- 
ing does  not  improve  the  digestibility  of  starch."  Cooked 
starch  is  generally  saturated  with  water  which  interferes  with 
the  penetration  of  saliva  (  pthyalin)  which  is  to  convert  it  into 
sugar.  Cooked  starch  tempts  to  overingestion.  Starch 
rendered  soluble  by  cooking  and  glucose  (starch  cooked  with 
acid  fruit)  is  to  be  avoided  religiously  by  the  "nature  cure" 
patient  and  all  who  would  maintain  the  best  of  health.  This 
form  of  starch  penetrates  into  the  circulation  undigested,  as  a 
foreign  substance,  interferes  with  arterial  osomsis,  and  finally 
buredns  the  liver  to  be  changed  into  glycogen  or  lays  the 
foundation  for  arterio-sclerosis. 

THE  ORGANIC  TISSUE  SALTS  which  are  found  in  analyzing 
the  ash,  are  divided  into  positive  acid-binders,  detoxicators, 
eliminators  and  negative  acid-forming  elements.  The  positive 
elements  are  the  most  important  in  the  "nature  cure"  system. 
These  elements  are  nature's  only  means  to  establish,  reestablish 
and  maintain  an  equilibrium  between  the  constructive  and  de- 
structive functions,  (anabolism  and  catabolism). 

The  CALORY  is  the  unit  by  which  is  measured  and  indicated 
the  amount  of  heat  and  energy  that  can  be  derived  from  any 
food.  One-fqurth  ounce  of  tissue  salt  is  the  average  require- 
ment per  day.  One-fourth  of  this  amount  should  be  positive 
and  detoxicating  tissue  salt. 

The  most  extreme  daily  requirements  are : 

Carbo-hydrates 9  oz. 

Proteids 2  oz. 

Oil 1.5  oz. 

Nutrient  salts %  oz. 

The  indicated  weight  of  each  of  the  following  foods,  as  a 
single  diet,  is  more  than  enough  of  all  the  required  elements 
for  a  day. 


MATERIA   ALIMENTARIA  171 

10  to  15  oz. Cereals 

6  to     8  oz Nuts  or 

40  to  50  oz. Fruits  and  Vegetables 

In  the  unfired  state  only  two-thirds  of  the  above  weights 

are  required. 

Study  these  tables  well  and  you  will  have  the  shortest  way 

to  the  fundamental  understanding  of  hygienic  and  economical 

food  selection. 


RELATIVE  RATIO  OF  NUTRIENTS  TO  DETOXYL 

I  would  like  to  impress  the  reader  with  the  fact  that 

All  proteid  food  intended  to  sustain  and  reestablish  health 
must,  of  necessity,  be  well  balanced  with  the  positive,  detoxicat- 
ing,  (acid-binding  and  eliminating)  elements.  Why?  Be- 
cause protein  is  composed  of  C,  O.,  H.,  N.,  P.  and  S.,  which 
resolve  into  five  different  destructive  acids,  while  carbo-hyd- 
rates are  composed  of  Carbon,  Oxygen  and  Hydrogen,  which 
resolve  only  into  Oine  gaseous  acid.  As  long  as  the  carbo- 
hydrate group  is  unfired  the  system  can  protect  itself;  for  it 
will  not  digest  and  absorb  more  than  is  needed. 

The  most  important  acid-binding  elements  (Fe.,  Na.,  Mg. 
and  Ca. )  we  will  consider  in  a  group  and  call  it  Detoxyl.  All 
foods  that  predominate  in  acid-forming  elements  are  negative, 
and  foods  that  predominte  in  acid-binding  elements  are  pos- 
itive. If  the  reader  will  carefully  study  the  following  tables 
the  reason  for  the  above  statements  will  become  very  clear. 
Multiply  the  percentage  under  positive  salts  by  four  and  com- 
pare the  result  with  the  percentage  under  mineral  matter.  This 
will  reveal  to  you  a  significant  relation  and  the  operation  of  the 
next  following  table. 

You  will  now  have  noticed  that  the  vegetables  and  fruits 
are  very  rich  in  organic  tissue  salts  and  that  their  aggregate 
percentage  of  the  positive  salts  runs  extremely  high.  The 
cereals  have  not  much  to  spare.  Hence  we  capnot  afford  to 


172 


UNFIRED    FOOD 


RELATIVE    RATIO   OF    NUTRIENTS   TO    DETOXYL 

The  variable  ingredient,  water,  has  been  deducted  in  this  table  to 
show  the  comparative    amounts   from  a  common  basis. 


Water 
Detucted 

Raised  to  100  Parts  Without  Water 

gSi^ti 

i^?l  . 

SSgcngS 

_c 
'3 
g 
£ 

o 

a! 

£* 

CO  LO 

Mineral 
Matter 

Salad  Herbs  
Salad  Roots  

89.22 

77.14 
88.17 
80.00 
11.88 
11.30 
4.52 
86.35 
73.07 
71.32 
80.80 
90.26 
95.00 
90.02 
92.00 
94.30 

18.74 
7.22 
12.43 
4.75 
13.29 
27.96 
20.16 
29.30 
53.29 
68.79 
94.39 
27.98 
23.43 
20.27 
7.23 
15.79 

3.25 
1.11 
4.31 
3.50 
3.47 
1.85 
62.95 
28.57 
40.96 
28.25 
1.04 
4.40 
5.05 
3.62 
4.82 
7.02 

62.24 
82.67 
77.34 

88.00 
80.27 
66.74 
14.26 
36.63 
1.85 

15.77 

9.00 
5.92 
3.75 
2.97 
3.45 
2.63 
5.50 
3.90 
2.96 
4.42 
25.69 
17.40 
12.23 
7.23 
8.77 

5.67 
2.61 
1.77 
1.09 
.56 
.59 
,76 
1.87 
1.40 
.29 
2.47 
14.64 
5.84 
4.65 
2.11 

Herbal  Fruit  
Tree  Fruit 

Cereals  

Leo-umes  . 

Nuts              

Milk            

Ecrp-s 

>no 

Flesh             

Ox  Blood  

.15 
41.93 
54.12 
63.88 
80.72 
68.42 

Spinach 

Cabbage   

\Vater  Melon      

Tomato   . 

PROTEID    AND    DETOXYL    COMPARED 


Compare  the  First  and  Second 
Columns  with  the  Third 

Mineral 
Matter 
Multiplied  by 
Ten 

Detoxyl 

Multiplied  by 
Forty 

.s  * 

| 

c   o> 
'3  £  jj 

llg 

Ill 

•*-   i    rt 
'35    3    t* 
o   <u   w 

fSzz 

Salad  Herbs                

J57.7 

226.8 

18.74 

Positive 

Salad  Roots        

90.0 

12.1 

104.4 

to  1. 

7.22 

Positive 

Herbal  Fruits        

59.2 

14.4 

70.8 

to  1. 

12.43 

Positive 

Tree  Fruits                  

37.5 

5.7 

43.6 

to  1. 

4.75 

Positive 

Cereals              .           

29.7 

9.1 

22.4 

to  1. 

13.29 

Positive 

Legumes        

34.5 

1.7 

23.6 

to  1. 

27.96 

Neutral 

Nuts                  

26.3 

30.4  " 

to  1. 

20.16 

Positive 

Milk        

55.0 

1.5 

74.8 

to  1. 

29.30 

Positive 

Effffs 

39.0 

1.6 

56.0 

to  1. 

53.29 

Neutral 

&&    •  • 
Flesh  

29.6 

11.6  * 

to  1. 

68.79 

Negative 

Ox  Blood  

44.2 

98.8  " 

to  1. 

94.39 

Neutral 

i. 

to  1. 

MATERIA   ALIMENT  ARIA  173 

polish  them  or  discard  their  brans.  The  legumes  tend  to  pre- 
dominate in  negative  salts.  The  nuts  predominate  in  positive 
salts.  Milk  is  positive.  Eggs  and  ox  blood  are  about  alike. 
Flesh  food  runs  remarkably  low  in  tissue  salts  and  is  extremely 
wanting  in  positive  salts.  Healthy  blood  is  slightly  alkaline. 
That  means  that  the  positive  elements  have  neutralized  the 
acids  and  have  formed  urates  and  alkaloids  which  are  ready 
to  be  eliminated.  Hence  we  take  ox-blood  as  a  standard  of 
neutrality. 

THE  POTASSIUM  AND  SODIUM  SALTS  COMPARED 

The  organic  potassium  salt  is  not  ruined  very  much .  by 
cooking  as  it  is  quite  stable.  The  organic  sodium  salt,  how- 
ever, is  very  frail  and  it  only  requires  a  scalding  temperature 
to  break  it  up,  when  it  immediately  unites  with  some  element 
in  closer  affinity,  thus  becoming  a  useless  inorganic  and  stable 
salt  which  is  so  soluble  that  it  is  generally  washed  away  with 
the  scalding  or  boiling  fluid  to  be  cast  away.  This  act  is  un- 
fortunate for  cooked  food  because  potassium  is  by  nature  super- 
abundant in  the  foods  chosen  to  be  cooked  and  then  cooking 
renders  them  still  more  unbalanced. 

For  this  reason  instinct  has  revealed  the  want  of  organic 
sodium  and  thereby  has  demanded  the  substitution  of  the  inor- 
ganic sodium-chlorid  (table  salt)  in  cooked  foods.  Chemistry 
reveals  that  potassium  may  change  partners  with  sodium,  but 
that  would  not  improve  conditions  since  the  resulting  salts 
would  still  be  inorganic.  The  author  has  sought  four  years 
for  the  redeeming  good  that  the  inorganic  table  salt  might  work 
in  the  human  body,  but  he  has  been  disappointed  in  finding  that 
it  can  do  nothing  but  injury.  The  organic  sodium  salt,  on  the 
other  hand,  is  as  useful  and  necessary  in  the  blood  as  organic 
iron.  It  is  nature's  anti-toxine. 

Organic  sodium  in  unfired  foods  has  a  most  favorable  con- 
stitution in  that  it  is  more  easily  digested  and  absorbed  than 
the  organic  potassium.  Thus  nature  has,  fortunately,  provided 


174 


UNFIRED    FOOD 


a  balancing  tendency.  Organic  (uncooked)  potassium  may, 
and  does,  neutralize  waste  acids  in  the  absence  of  sodium  but, 
it  is  more  useful  as  a  tissue  base. 


THE    PERCENTAGE   OF   SODIUM    AND 

COMPARED 


POTASSIUM 


Sodium 

Potassium 

Ratio 

Salad  Herbs  

14.36 

27.55 

1  to    19 

Salad  Roots  

15.33 

42.09 

1  to    2.7 

Herbal  Fruits  

14.41 

35.31 

1  to    2.4 

Tree  Fruits  

11.07 

46.50 

\  to    4.2 

Olives        

7.53 

80.67 

1  to  10.7 

Cereals         .    .              

2.45 

28.40 

1  to  11  6 

Chestnuts  

7.19 

57.10 

1  to    7.9 

5.20 

41.67 

1  to    8.0 

Nuts  

4.98 

30.99 

1  to    6.2 

Milk  

9.52 

23.91 

1  to    2.5 

Eggs  

23.46 

16.48 

1  to      .7 

Flesh  

4.17 

41.02 

1  to    9.8 

ORGANIC  IRON 

Iron  is  the  oxydizing  agent  in  the  blood.  Upon  iron  de- 
pends the  distribution  of  oxygen  for  combustion  and  digestion. 
It  is  only  available  for  constructing  red  blood,  when  bound  in 
organic  molecules.  Cooking  frees  the  iron  from  the  organic 
molecule  and  renders  it  as  useless  as  iron  filings.  Organic  iron, 
when  cooked,  is  in  the  form  of  a  dilute,  tincture  of  iron  (a 
dilute  poison)  which  is  generally  cast  away  with  the  boiling 
fluid.  Never  cook  foods  that  are  intended  for  toning  the  blood. 
Organic  iron  is  indicated  in  anaemia  and  general  debiity.  Foods 
rich  in  this  element  are  as  important  for  the  maintenance  of 
health  as  for  regaining  health.  The  following  table  shows  what 
foods  are  richest  in  organic  iron. 


MATERIA   ALIMENTARIA  175 

FOR  ORGANIC  IRON 

The  water  is  not  included  in  these  figures. 

Per  cent, 
of  Iron. 

Lettuce 91 

Spinach .86 

Strawberries .38 

Radishes * 33 

Asparagus 32 

Cabbage    21 

Onions 13 

Gooseberries   ......     .13 

Horse  Radish 12 

Lentils .07 

Barley 05 

SODIUM 

Organic  sodium  is  the  most  important  of  the  positive  tissue 
salts  in  the  blood.  Sodium  has  a  strong  affinity  for  waste  phos- 
phoric acid.  It  neutralizes  this  forming  sodium-phosphate  a 
stable  molecule  which  has  the  capacity  to  accomodate  a  com- 
panion atom  of  sodium  in  loose  affinity.  In  this  form  this  mole- 
cule is  very  useful  in  the  blood.  It  travels  along  in  the  blood 
until  it  meets  carbon-dioxide.  Mr.  loose  sodium  is  resistlessly 
attracted  to  the  last  and  unites  with  her  forming  sodium-carbon- 
ate. Carbondioxide,  however,  loves  freedom  better  than  Mr. 
sodium  and  on  arriving  at  the  lungs  she  makes  her  escape.  Mr. 
sodium  now  goes  back  to  his  brother  sodium-phosphate.  This 
molecule  (di-sodium-phosphate)  is  now  ready  to  repeat  the 
same  trick.  Sodium  also  neutralizes  the  other  waste  acids 
forming  sodium-sulphate,  sodium-nitrate  and  urate  of  sodium, 
in  which  form  they  can  be  eliminated  or  reutilized. 

Without  a  plenty  of  sodium  in  the  blood  the  poisonous  waste 
acids  would  accumulate,  attack  the  living  cells  and  render  the 


176  UNFIRED    FOOD 

blood  viscid,  while  carbon-dioxide  gas  would  saturate  the  blood, 
turn  it  blue  and  then  penetrate  into  the  tissue  and  asphyxiate 
the  whole  metabolic  process.  Obesity  is  generally  caused  by 
the  customary  cooked  diet  in  which  organic  sodium  salt  has 
been  catabolized  and  rendered  unavailable.  When  the  system 
gets  overstocked  with  the  degenerate  cells  and  waste  poisons 
obesity  finally  develops  into  rheumatism,  consumption, 
anaemia  and  other  diseases.  All  such  diseases  can  only  be  suc- 
cessfuly  prevented  and  cured  by  ajn  unfired  diet  rich  in  sodium 
and  other  organic  positive  salts,  judiciously  administered  in 
connection  with  plenty  of  fresh  air,  sunshine,  water  and  exer- 
cises to  assist  in  distribution. 


ORGANIC  SODIUM 

The  water  is  not  included  in  these  figures 

Per  cent, 
of  Sodium. 

Spinach   .8.68 

Swiss  Chard 6.27 

Radishes 2.50 

Strawberries   .  . . 1.85 

Leek 175 

Pumpkins   1.79 

Asparagus 1.61 

Carrots    .  .  •  •  •  •  •     147 

Dandelion    14° 

Cabbage   i-37 

Lettuce    1.31 

Rampion 1.13 

Cucumbers   1.04 

Apples 86 

Figs 77 

Artichokes 51 

Lentils 44 


MATERIA   ALIMENTARIA  177 

MAGNESIUM 

Organic  magnesium  is  important  in  the  construction  of  bone 
and  cartilage  in  which  it  is  found  in  the  form  of  Magnesium 
phosphate  and  other  forms.  It  lends  flexibility  to  the  bones  and 
elasticity  to  the  muscles  and  other  tissue.  As  a  positive  element 
it  is  most  important  in  the  blood  to  neutralize  waste  acids  which 
would  otherwise  attack  the  living  tissue.  This  element  like 
iron  is  unorganized  by  the  influence  of  fire. 


ORGANIC  MAGNESIUM 

The  water  is  not  included  in  these  figures. 

Per  Cent  of 
Magnesium 

Spinach 1.65 

Lettuce 1.08 

Beechnuts 55 

Almonds 48 

Cucumbers   43 

Barley 39 

Corn   29 

Walnuts 27 

Figs 27 

Wheat 26 

Rye 24 


178  UNFIRED    FOOD 

CALCIUM 

Calcium  is  the  most  important  constituent  of  the  bony 
framework  and  the  teeth.  Mothers'  teeth  often  suddenly  de- 
cay when  this  element  is  scantily  supplied  in  her  food  or  when 
unorganized  by  fire.  During  the  age  of  tooth  construction 
the  food  should  be  rich  in  organic  calcium  otherwise  the  teeth 
will  decay  in  later  years.  If  by  accident  the  enamel  of  any 
tooth  is  injured  avoid  chewing  acid  fruit  on  that  side ;  keep  the 
teeth  clean;  the  stomach  sweet  and  eat  foods  rich  in  organic 
calcium  and  the  injury  will  heal  and  often  small  cavities  will 
cease  to  decay.  Organic  calcium  is  another  positive  element 
most  useful  in  the  blood  to  neutralize  waste  acids  which  are 
the  cause  of  all  diseases. 


ORGANIC  CALCIUM 

The  water  is  not  included  in  these  figures. 

Per  Cent  of 
Calcium 

Spinach 3.06 

Cabbage 2.62 

Lettuce   2.56 

Radishes 1.65 

Onions  1.29 

Asparagus i  .02 

Strawberries  92 

Carrots 78 

Figs 56 

Prunes 43 


MATERIA   ALIMENTARIA  179 

POTASSIUM 

Potassium,  the  fifth  of  the  positive  elements,  is  not  so  active 
in  the  process  of  neutralization  and  elimination  but  acts  as  a 
solid  tissue  base.  It  is  to  the  muscles  and  the  softer  tissues 
what  calcium  is  to  the  bones.  It  is  not  necessary  to  select  for 
potassium  as  all  natural  foods  contain  it  in  abundance;  but  in 
health  or  disease,  always,  select  for  iron,  sodium,  magnesium 
and  calcium.  In  cases  of  scurvy  and  rachitis  selection  for 
potassium  is  indicated. 


ORGANIC  POTASSIUM 

The  water  is  not  included  in  these  figures. 

Per  Cent  of 
Potassium 

Lettuce   6.54 

Cauliflower 5.51 

Olives   4.45 

Cucumbers   4.28 

Spinach 4.26 

Radishes 378 

Cabbage   3.36 

Potatoes   2.75 

Horseradish 1.98 

Onions    1.91 


180  UNFIRED    FOOD 

PHOSPHORUS 

Phosphorus  is  a  negative  element  and  forms  a  powerful 
acid  which  forms  neutral  salts  in  combination  with  all  the 
positive  elemeints  such  as  ferous-phosphate,  sodium-phosphate, 
magnesium-phosphate  and  calcium-phosphate.  These  salts  are 
found  abundantly  in  the  bones  and  cartilage  and  in  small  quan- 
tities in  the  brain  and  nerves.  The  table  below  shows  that  an 
unfired  food  diet  contains  enough  phosphorus  for  all  demands. 


ORGANIC  PHOSPHORUS 

The  water  is  not  included  in  these  figures. 

Per  Cent  of 
Phosphorus 

Pumpkins   2.79 

Spinach 2.63 

Lima  Beans 2.10 

Cucumbers   2.08 

Cabbage    1.80 

Lentils 1.20 

Almonds 1.19 

Barley 1.02 

Rye   1.02 

Wheat i.oo 

Onions    98 

Walnuts 89 

Potatoes -77 

Apples 45 


MATERIA   ALIMENTARIA  181 

SULPHUR 

Sulphur  like  phosphorus  belongs  to  the  negative  elements 
and  is  well  represented  in  vegetables  and  fruit.  It  is  used  in 
the  construction  of  hair,  nails,  cuticle  and  proteid  matter.  It 
needs  little  attention  in  the  health  question  except  to  guard 
against  the  accumulation  of  its  destructive  waste  products. 


ORGANIC  SULPHUR 

The  water  is  not  included  in  these  figures. 

Per  Cent  of 
Sulphur 

Horseradish 1.98 

Spinach 1.77 

Cauliflower 1.57 

Cabbage i.oo 

Radishes 76 

Asparagus 58 

Cucumbers   ,55 

Onions 32 

Potatoes    .* .  .   .29 

Figs 19 


182  UNFIRED    FOOD 

SILICON 

Traces  of  silicon  are  found  throughout  the  whole  body.  It 
is  an  important  constituent  in  the  enamel  of  the  teeth  and  in 
the  structure  of  hair,  finger  nails  and  cuticle.  It  is  claimed 
to  be  a  component  of  nerve  fibre  insulation.  Science  has  not 
yet  delved  into  the  radiatory  functions  of  the  organic  elements 
composing  the  animal  organism.  Organic  Silicon  is  an  im- 
portant ingredient  in  the  food  of  the  expectant  mother  to  safe- 
guard her  own  teeth  and  to  supply  the  demand  of  the  unborn 
and  nursling. 

ORGANIC  SILICON 

The  water  is  not  included  in  these  figures. 

Per  Cent  of 
Silicon 

Lettuce   1.41 

Oats  1.31 

Spinach 1.16 

Asparagus 95 

Barley 89 

Horseradish 82 

Strawberries  78 

Cucumbers 61 

Onions 47 

Cherries 30 


MATERIA   ALIMENTARIA  183 

CHLORINE 

Chlorine  is  a  component  of  hydro-chloric  acid  which  is 
secreted  as  an  intestinal  antiseptic.  It  needs  no  detailed  de- 
scription as  a  judicious  variety  of  food  supplies  it  abundantly 
for  the  animal  metabolism. 

ORGANIC  CHLORINE 

The  water  is  not  included  in  these  figures. 

Per  Cent  of 
Chlorine 

Spinach 1.62 

Lettuce   1.33 

Radishes 1.08 

Cabbage 97 

Asparagus 55 

Cucumbers   51 

Carrots 31 

Cocoanuts 26 

Potatoes    .16 

Lentils 15 

NON  FERMENTABLE  FOODS 

The  following  list  of  vegetables  is  arranged  in  the  order 
of  alkalinity.  These  roots  do  not  and  can  not  ferment  in  the 
stomach.  They  counteract  existing  fermentation,  neutralize 
the  acids,  relax  the  pylorus  and  leave  the  stomach  sweet.  The 
pylorus  does  not  and  can  not  relax  and  pass  fermenting  foods 
and  hence  such  food  continues  fermenting  until  it  neutralizes 
itself  by  decay.  There  is  a  cause  for  this.  The  digestive  juices 
of  the  stomach  are  acid  and  the  faithful  pylorus  is  not  supposed 
to  pass  the  contents  until  the  acids  have  become  neutralized 


i&j.  UNFIRED    FOOD 

upon  the  foods;  besides  the  astringency  of  the  acid  produced 
by  fermentation  makes  it  impossible  for  the  sphincter  muscles 
to  relax. 

The  intoxicating  product  of  intestinal  fermentation  retards 
and  perverts  the  peristaltic  function  of  the  intestines  and  thus 
becomes  the  cause  of  constipation.  The  uncooked  vegetable 
fibre  and  cellulose  has  the  mechanical  property  of  stimulating 
the  peristaltic  contractions  and  relaxations.  All  cooked  foods 
are  very  much  inclined  to  ferment  because  the  applied  heat 
frees  and  neutralizes  their  alkaline  atomic  ingredients.  The 
potato,  which  is  the  most  unfermentable  while  uncooked,  will 
readily  ferment  after  it  is  cooked.  All  succulent  roots  and 
herbs  that  are  intended  to  cleanse  the  system  of  morbid  matter 
are  intended  as  laxatives  and  tonics  must  never  be  cooked  or 
scalded.  They  may  be  prepared  as  directed  under  Salads  but 
the  most  effective  and  artistic  way  to  serve  them  as  a  curative 
food  is  prescribed  under  Simplicity  Salads.  Where  the 
stomach  has  been  abused  for  a  long  time  with  unnatural 
foods  so  that  its  function  is  incorrigibly  perverted  it  may 
be  advisable  to  avoid  all  cooked  starchy  and  proteid  foods 
and  sweet  fruits  until  the  stomach  and  intestines  have  been 
sufficiently  toned  and  recuperated  to  resist  ajn  accidental 
abuse.  Cereal  foods  should  not  be  eaten  soaked  or  moistened 
except  with  saliva  which  is  intended  for  this  purpose.  In  cor- 
recting stomach  troubles  it  is  best  to  start  with  the  potato  and 
peanuts  and  chew  them  together  the  first  day.  The  next  day 
take  the  carrot  and  pignolias  or  another  nut  and  so  on  through 
the  list  allowing  yourself  more  variety  of  preparation  and  com- 
bination as  you  go  on  but  on  being  cured  do  not  slide  back  to 
cooked  victuals  and  ! 

Some  sweet  fruits  have  a  tendency  to  ferment  in  the 
stomach  when  they  are  eaten  before  the  stomach  is  emptied 
of  the  previous  meal  or  when  there  is  no  systemic  demand  for 
that  "sweet  element.  When  this  is  noticed  take  a  medium  hand- 
ful of  Pignolias,  Peanuts  or  other  nuts  and  chew  them  care- 
fully. The  protein  of  the  nuts  will  absorb  and  neutralize  the 


MATERIA   ALIMENTARIA  185 

acid  produced  unless  your  stomach  is  full  to  the  neck.     If  you 
have  eaten  too  much  it  is  best  to  submit  to  vomiting. 

NON  FERMENTABLE  VEGETABLES 


Irish  Potato 

Carrot 

Sweet  Potato 

Artichoke 

Parsnip 

Salsify 

Turnip 

Kohl-rabi 

Winter  Kale 


Cabbage 

Dandelion 

Sorrel 

Cress 

Spinach 

Eggplant 

Radish 

Celery 

Lettuce 


DRY  ANALYSIS  OF  FOOD 

The  following  table  is  carefully  computed  from  the  best 
analytical  tables;  all  of  which  include  the  pe|r  cent  of  water. 
Athough  water  is  a  most  essential  element  in  food  it  is  so 
variable  in  the  various  natural  foods  that  it  makes  it  impossible 
to  comprehend  at  a  glance  what  their  ultimate  and  comparative 
food  value  could  be.  All  food  material  in  the  blood  is  carried 
in  80  per  cent  of  water.  Nature  has  provided  the  most  valu- 
able health  foods  (succulent  herbs  and  fruits)  with  75  to  95 
per  cent  of  water.  All  the  dryer  foods  must  be  well  diluted 
in  the  process  of  digestion  before  they  can  be  absorbed  into 
the  blood.  All  foods  are  finally  equally  diluted.  With  these 
hints  the  reader  will  appreciate  why  the  author  has  computed 
the  table;  although  there  is  no  natural  food  that  does  not  con- 
tain water  as  an  ingredient.  From  the  column  under  "calories" 
it  will  be  observed  that  all  natural  foods  are  practically  alike  as 
to  their  value  for  heat  and  energy  when  equally  diluted  with 
water.  The  column  under  "salts"  demonstrates  which  foods 
are  richer  in  "detoxyl"  and  tonic  elements.  Finally  the  table 
proves  that  the  more  dilute  foods  are  generally  richer  in  the 
essential  organic  salts  than  the  more  concentrated  food. 


1 86 


UNFIRED  FOOD 


DRY  ANALYSIS  OF  FOOD,  FOR  COMPARING 
THEIR  VALUE 


Protein 

Oil 

Carbo- 
hydrates 

Salts 

Calories 
Per    Ounce 

Celery  

20.4 
23.4 
20.3 
17.6 
15.2 
15.8 
7.3 
17.7 
22.5 
10.1 
6.3 
5.3 
14.5 
2.4 
22.0 
28.1 
2.5 
14.0 

2.3 
5.1 
3.6 
1.5 

12.9 
7.0 
4.8 
1.6 
2.2 
.5 
1.6 
2.5 
7.0 
3.1 
57.7 
42.5 
3.3 
2.5 

59.1 
54.1 
63.9 
69.1 
61.5 
68.4 
80.7 
73.8 
69.9 
84.8 
87.9 
88.5 
75.1 
91.2 
17.6 
27.2 
92.1 
81.4 

18.2 
17.4 
12.2 
11.8 
10.4 
8.8 
7.2 
6.9 
5.4 
4.6 
4.2 
8.7 
3.4 
8.3 
2.7 
2.2 
2.1 

2.1 

j 

96.2 
101.0 
104.9 
102.4 
119.8 
113.5 
112.2 
108.1 
110.7 
109.2 
111.2 
113.0 
119.6 
114.3 
190.7 
170.2 
115.9 
114.8 

Lettuce  

Cabbage    

Radishes  

Cucumbers  

Tomatoes  

Watermelons  

Carrots  

Lima  Beans  .... 

Potatoes  

Oranges  

Bananas  

Oats,  hulled. 

Apples.  . 

Almonds  

Peanuts  

Dates  

Wheat,  whole  

=,100 

THE  SALTS  AND  PROTEIDS  OF  NUTS  COMPARED 


The  Percent 
of  Ash  Salts 

The  Percent 
of  Protein 

Ratio 

Fuel  Value 
Calories  per  oz. 

Cocoanuts     

1.7 

5.7 

1  to    3.3 

52.36 

Chestnuts  

1.8 

6.3 

Ito    3.5 

72.10 

3.0 

14.6 

1  to    4.1 

192.47 

Brazil  Nuts  

3.9 

17.0 

1  to    4.4 

195.97 

Pecans                  .      

1.9 

9.6 

Ito    5.0 

205.33 

Filberts  

2.4 

15.6 

Ito    6.5 

197.41 

Hickory  Nuts  

2.1 

15.4 

Ito    7.3 

200.67 

Almonda  

2.6 

21.0 

Ito    8.1 

181.50 

Walnuts           

2.0 

18.3 

Ito    9.0 

197.71 

2.9 

27.9 

1  to    9.3 

190.15 

Peanuts  

2.0 

25,5 

1  to  12.  7 

154.56 

Ground  Nuts  

1.8 

24.5 

1  to  13.6 

167.43 

MATERIA  ALIMENT  ARIA 


187 


COMPOSITION    OF    CEREALS 


la 
V 

ts 

Proteid 

0 

Carbohydrates 

3 

Is 

£f  < 

g3-! 

£.5  S 

Starch 

Cellu- 
lose 

Oats,  hulled  

10.5 
10.5 
11.3 
12.1 

13.0 
12.4 
11.3 
9.3 

6.3 
1.8 
3.6 
4.4 

65.2 

69.8 
67.3 
70.4 

2.0 
2.7 
4.2 
1.5 

3.0 
2.8 
2.3 
2.2 

104.9 
98.0 
98.5 
102.0 

Barley,  hulless  

Millet  (Hirse) 

Kaffir  Corn  

Milo-Maize  

Jerusalem  Corn  

Buckwheat,  hulled  

12.6 
11.6 
10.4 
10.5 

10.4 
10.6 
12.5 
11.8 

3.0 
1.7 
2.2 
2.1 

70.3 
72.0 
71.2 

72.0 

1.7 

1.7 
1.8 
1.8 

2.0 

1.9 
1.9 
1.8 

99.4 

98.2 
98.1 

Rye. 

Wheat,  spring  unpeeled  

Wheat,  winter  

^r\alf  /Eramer  Wheat  \ 

Corn  

9.5 

9.9 

3.8 

73.7 

1.4 

1.7 

104.7 

Sweet  Corn  

Rice  Corn  

Flour  

Brazilian  Flour  Corn 

Rice   unpolished 

12.4 

7.6 

.9 

67.4 

1.5 

1.2 
4 

98.1 

Rice,  polished  

White  Bread  

33.4 
12.0 

8.6 

4.7 

.9 
2.2 

56.6 
77.9 



.5 
3.2 

76.4 
99.6 

Banana  Meal  

COMPOSITION    OF    NUTS 


Water 

Protein 

Oil 

Carbo- 
hydrates 

Ash  or 

Salts 

Cocoanuts  

15  0 

5.7 

50.6 

27.9 

.  1.7 

Cocoanut-Milk  

91  5 

7.2 

.1 

1.2 

Chestnuts  

40.3 

6.3 

4.5 

47.  i 

1.8 

Pignolias  

3.3 

14.6 

61.9 

17.2 

3.0 

Brazil  Nuts  

5  3 

17.0 

66.8 

7.0 

3.9 

Pecans    ,  

2.7 

9.6 

70.5 

15.3 

1.9 

Filberts  

3.7 

15.6 

65.3 

13.0 

2.4 

Pistachios  

4.2 

22.3 

54.0 

16.3 

3.2 

Hickory  Nuts  

3  7 

15.4 

67.4 

11.4 

2.1 

Almonds     

4  8 

21.0 

54.9 

16.7 

2.6 

Walnuts  

2.5 

18.3 

64.2 

13.0 

2.0 

Butternuts  

4.4 

27.9 

61.2 

8.5 

2.9 

Peanuts  

9  2 

25.5 

38.6 

24.7 

2.0 

Ground  Nuts  

7.5 

24.5 

50.0 

11.7 

1.8 

188 


UNFIRED    FOOD 


COMPOSITION    OF    LEGUMES 


S 

"rt 
£ 

Protein 

o 

Carbo- 
hydrates 

Is 

<J5 

V 

Si- 
lls 

fc  u  a 

Lima  Beans  

10  0 

20.3 

2.0 

62.8 

4  9 

99  57 

Water  Deducted 

Navy  Beans        

12.6 

22.5 

1.8 

59.6 

5.4 
3  5 

97  93 

Water  Deducted 

Lentils  

12.0 

25.0 

1.9 

58.3 

4.0 

2.8 

99  55 

Water  Deducted 
Peas 

9  5 

24  6 

1  0 

62  0 

3.3 
2  9 

101  03 

Water  Deducted 

8.2 

FOOD  VALUE  OF  SALAD  HERBS,  ROOTS  AND  SEEDS 


i 

Calories 
per 
Ounce 

Calories 
per 
Ounce 

Spinach  

7  8 

Radishes 

8  0 

Celery  . 

5.3 

Beets  

13  1 

Lettuce  

5.0 

Parsnips  .  . 

17  0 

Endive  

5  9 

Turnips 

11  1 

Dandelion  

15.2 

Sweet  Potatoes  

34  5 

Cabbage  

10.5 

Carrots 

14  0 

Plantain  

9.7 

Artichokes  

22.4 

Parsley  

16.1 

Potatoes  

24  0 

Sorrel  

16.5 

Spring-  Beans  . 

11.8 

Asparagus           .  .           ... 

8.6 

Sugar  Peas 

9  8 

Pimpinella                         .... 

27.8 

Lima  Beans   

34  9 

Onions  ,  t 

11,7 

Green  Corn  

28.7 

MATERIA  ALIMENT  ARIA 


189 


FRUITS 


Water 

Protein 

Oil  and 
Acid 

Sugar  and 
Starch 

Ash  or 
Saline 
Matter 

Fuel 
Value  or 
Calories 
per  ounce 

Cucumbers  

95.20 

.73 

.62 

2.95 

.50 

5.75 

Water  Deducted  

15.21 

12.93 

61.46 

1040 

Tomatoes  

04.30 

.90 

.40 

3.90 

.50 

6.47 

Water  Deducted 

15.79 

7  02 

68.42 

8  77 

Pumpkins  . 

88.00 

1.55 

.28 

9.18 

99 

Water  Deducted 

8.24 

Watermelons  ... 

92.00 

.60 

.40 

6.70 

.60 

9,31 

Water  Deducted  

7.23 

4.82 

80.72 

7.23 

Strawberries  

90.77 

1.03 

.60 

7.00 

.60 

11.23 

Water  Deducted  

11.15 

6.51 

75.84 

6.50 

Muskmelons 

89.50 

.60 

.05 

9.25 

.60 

11.33 

Water  Deducted  

5.71 

Currants  

85.00 

1.50 

.20 

12.60 

.70 

16.54 

Water  Deducted  .  . 

4.66 

Oranges  

87.00 

.82 

.20 

11.43 

.55 

11.57 

Water  Deducted  

6.31 

1.54 

87.92 

4,23 

Raisins,  Dried  

14.60 

2.60 

3.30 

76.10 

3.40 

97.85 

Water  Deducted  

3.05 

3.86 

89.11 

3.95 

Prunes  

84.10 

.70 

.10 

14.50 

.60 

17.54 

Dried 

22.00 

3.43 

.49 

71.14 

2.94 

86.06 

Water  Deducted 

4.40 

.63 

91.20 

3.77 

Bananas  

75.10 

1.33 

.62 

22.03 

.92 

28.14 

Water  Deducted           

6.34 

2.49 

88.47 

3.70 

Cherries  

82.40 

1.00 

.80 

15.20 

.60 

20.45 

Water  Deducted  

3.40 

Apricots  

85.00 

1.05 

.21 

13.23 

.51 

16.77 

Dried  

29.40 

4.94 

1.00 

62.28 

2.38 

78.99 

Water  Deducted  

7.00 

1.42 

88.22 

3.36 

Apples 

84.60 

.38 

.48 

14.04 

.50 

17.61 

Dried  

28.00 

1.77 

2.23 

65.66 

2.34 

82.33 

Water  Deducted 

2.45 

3.10 

91.20 

3.25 

Figs  

79.67 

1.50 

.30 

17.93 

.60 

21.86 

Dried  

18.50 

6.10 

1.21 

71.87 

2.41 

90.53 

Water  Deducted  

7.38 

1.48 

88.19 

2.95 

Gooseberries 

85.00 

.56 

1.42 

12.60 

.42 

18.55 

Water  Deducted 

2.80 

Pineapples  

89.30 

.40 

.30 

9.70 

.30 

12.24 

Water  Deducted          

3.74 

2.80 

90.66 

2.80 

Persimmons  

66.10 

.80 

.70 

31.50 

.90 

38.51 

Water  Deducted        

2.65 

Pears  

84.40 

.60 

.50 

14.10 

.40 

17.98 

Water  Deducted 

2.56 

Grapes  .  .              

78.30 

1.30 

1.60 

18.30 

.50 

26.32 

Water  Deducted  

2.30 

Dates  

55.01 

1.12 

1.47 

41.46 

.94 

As  Bought  

15.35 

2.11 

2.77 

78.00 

1.77 

88.12 

Water  Deducted  

2.49 

3.27 

92.15 

2.09 

Mulberries  

84.71 

.36 

1.86 

12.41 

.66 

19.49 

Raspberries  

84.10 

1.70 

1.00 

12.60 

.60 

18.79 

Peaches                           

84.30 

.50 

.10 

14.80 

.30 

17.65 

Water  Deducted             

1.91 

81.90 

.60 

.60 

16.60 

.30 

21.08 

Nectarines  

82.90 

.60 

15.90 

.60 

18.76 

Lemons  

89.30 

.95 

.70 

9.00 

.50 

24.46 

190 


UNFIRED    FOOD 


SALAD   HERBS 


Water  is 
Deducted 

Protein 

Oil 

Sugar 
Starch 

Ash 

Spinach  .  ,  

90.26 

27  98 

4  40 

41  93 

25  fiQ 

Portulaca  Oleracea.  ...        

92.61 

30  31 

5  41 

43  17 

21  11 

Celery  

94.50 

20  46 

2  27 

59  09 

18  18 

92.50 

20  47 

5  87 

55  90 

17  76 

Lettuce  

95  00 

23  43 

5  05 

54  12 

17  40 

Dill   

83.84 

21  53 

5  44 

58  05 

14  98 

Goosef  oot,  White 

79.53 

19  25 

3  71 

62  29 

14.  75 

Endive          ...             

94  13 

29  50 

2  22 

54  31 

IQ  07 

Dandelion  

85.63 

19.56 

4  80 

62  42 

13  22 

Rhubarb  Stalks  

94.80 

10  59 

5  00 

71  86 

12  55 

Cauliflower      

90.90 

24  51 

4  18 

58*90 

12  41 

Leek  

87.62 

96  09 

5  57 

55  98 

12  36 

90.02 

20  27 

3  62 

63*88 

12  23 

Mugwort  

79.01 

26.49 

5.53 

55.83 

12.15 

93.40 

40  90 

6  10 

40  90 

12  10 

Plantain  

81.50 

14  32 

2  22 

71  78 

11  68 

Parsley  

85.05 

24.48 

4  81 

59  47 

11  24 

Sorrel  

92.19 

30  98 

6  14 

52  38 

10  50 

Summer  Savory  

77.88 

19  76 

6  46 

64  24 

9  54 

92.00 

27.15 

3  46 

59  95 

9  44 

75.35 

22  92 

4  99 

65  11 

6  98 

Onion  .  . 

89.60 

13.03 

3.42 

77.91 

5.64 

(Cellulose,  which  is  so  useful  in  stimulating:  intestinal  peristalsis,  constitutes  from  1  to  6  per  cent 
of  herbs.    It  is  included  in  the  carbohydrates.) 

SALAD  ROOTS 


Water  is 
Deducted 

Protein 

Oil 

Sugar 
Starch 

Ash 

92.17 

17.54 

.50 

69  12 

11  84 

Beets  

87  50 

13.00 

.00 

77  00 

9  00 

84.25 

10  32 

.17 

77.78 

8  73 

83.70 

21.08 

.00 

69  57 

8  35 

89.57 

12.32 

.37 

78.09 

8  22 

Kohlrabi  

85.57 

33.75 

.45 

56  69 

8  11 

Sweet  Potatoes  

67.80 

6.22 

.86 

83  85 

8  07 

84.10 

9.91 

2  85 

80.24 

7.00 

87.05 

17.72 

1.54 

73.79 

9.95 

76.70 

11.58 

.35 

80.47 

6.44 

79.50 

12.64 

.98 

81.36 

5.02 

Potatoes.. 

78.00 

10.14 

.46 

83.81 

4.59 

SALAD  SEEDS 


Water  is 
Deducted 

Protein 

Oil 

Sugar 
Starch 

Ash 

String  Beans              .         .... 

89.25 

21.00 

3.00 

69.00 

7.00 

Sugar  Peas                      

91  00 

22.31 

1.58 

69.21 

5.90 

Young  Green  Peas  

74.60 

27.56 

1.97 

66.53 

3.94 

Lima  Beans  

68.50 

22.54 

2.22 

69.84 

5.40 

Green   Corn  

75.40 

12.60 

4.47 

80.08 

2.85 

MATERIA  ALIMENTARIA 


191 


CEREALS 

THE    COMPOSITION    OF    THE    ASH    IN    FRACTIONS 

OF     100    PARTS 


The  Water  is  Deducted 
in  These  Figures 

Percent  of 
Total  Salts 

c 

0 

Sodium 

Magnesium  1 

Calcium 

II 

Potassium 

Phosphorus 

3 

JS 

3 

c 

I 

Chlorine 

Oats  

3.35 

,04 

.06 

.25 

.12 

.61 

.87 

.06 

1.31 

03 

Barley  .  .    . 

3  10 

05 

13 

39 

09 

51 

1   09 

09 

89 

Buckwheat      

2  29 

,04 

.14 

.28 

,10 

53 

1  .11 

05 

005 

03 

Rye   

2.15 

.03 

.02 

.24 

.06 

.68 

1.02 

.06 

.03 

.01 

Wheat  

2.12 

.03 

.05 

.26 

.07 

.65 

1.00 

,01 

04 

007 

Corn           

1  90 

02 

02 

.29 

,04 

,57 

,86 

02 

04 

04 

Rico  

1.37 

.02 

.06 

,15 

.05 

.33 

.71 

,007 

.04 

.001 

NUTS 

THE    COMPOSITION    OF    THE    ASH    IN    FRACTIONS 

OF     100    PARTS 


The  Water  is  Deducted 
in  These  Figures 

Percent  of 
Total  Salts 

c 

0 

c 

& 
I 

Magnesium 

Calcium 

Potassium 

Phosphorus 

3 

J2 

a 
1 

_u 

c7) 

Chlorine 

Cocoanuts 

2    00 

17 

18 

09 

86 

33 

10 

01 

26 

Almonds     

9,  73 

02 

01 

48 

23 

77 

1   19 

01 

008 

006 

Walnuts  

9  05 

03 

05 

27 

18 

63 

89 

001 

Chestnuts  

3  01 

005 

21 

22 

12 

1   72 

55 

11 

,05 

'  09 

LEGUMES 

THE    COMPOSITION    OF    THE    ASH    IN    FRACTIONS 

OF     100    PARTS 


|t 

a 

§ 

0  «£ 

a 

8 

3 

1 

a 

3 

1 

II* 

a 
o 

1 

§ 

o 

3 

1 

1 

I 

ft 

0 

g 

Lima  Beans  

5  4 

03 

06 

,38 

,27 

2  25 

2  10 

18 

03 

10 

Lentils  

3  3 

07 

44 

08 

91 

1    15 

1   90 

15 

Peas  

3  9 

08 

04 

26 

15 

1   38 

1   15 

11 

03 

05 

192 


UNFIRED    FOOD 


FRUITS 

THE    COMPOSITION    OF    THE    ASH    IN    FRACTIONS 
OF     100    PARTS 


The  Water  is  Deducted 
in  These  Figures 

V*.      M 

II 

83 

££ 

| 

Sodium 

Magnesium 

Calcium 

Potassium 

Phosphorus 

Sulphur 

Silicon 

Chlorine 

Strawberries  

6  50 

38 

1   85 

9? 

1   37 

90 

20 

78 

10 

Gooseberries 

2  80 

13 

28 

16 

34 

1  08 

55 

17 

07 

02 

Cucumbers.  . 

10  40 

14 

1   04 

43 

76 

4  28 

2  08 

55 

61 

51 

Pumpkins  

8  24 

22 

1   79 

,29 

65 

.  w 

1   65 

2  79 

20 

62 

03 

Apples  .  . 

3  30 

05 

86 

29 

13 

1   18 

45 

20 

14 

T^' 

Figs  .... 

2.9" 

04 

77 

27 

56 

,84 

04 

19 

16 

08 

Prunes  

3.77 

09 

84 

13 

43 

1   83 

60 

18 

15 

02 

Olives  

5.51 

05 

41 

01 

41 

4  45 

07 

06 

04 

01 

Cherries  
Watermelons          .  .  . 

3.40 
7.23 

.07 
3? 

.08 
68 

.19 
39 

.25 
7? 

1.76 
3  24 

.54 
1    01 

.17 

88 

.30 

28 

.04 
21 

Pears.  .  . 

2.56 

03 

22 

13 

20 

1   40 

39 

14 

04 

01 

Grapes 

2  30 

01 

03 

11 

26 

1   29 

36 

14 

06 

M3 

Peaches  

1.90 

0? 

16 

10 

15 

1   04 

29 

11 

03 

Blueberries.  . 

1  65 

08 

,08 

10 

13 

96 

29 

05 

02 

VEGETABLES 


Percent  of  Salts 
After  Water 
is  Deducted 

c 
o 

g 

s 

MaRnesium 

Calcium 

£ 
1 

cs 
I 

Phosphorus 

u 

p 

.c 
5 
"3 

C/3 

c 

0 

<J 

173 

Chlorine 

Spinach 

25  69 

86 

8  68 

1  65 

3  06 

4  26 

2  63 

1   77 

1    16 

1   62 

Swiss  Chard  

17  76 

23 

6  27 

76 

2  11 

4  49 

1   94 

69 

53 

74 

17.40 

91 

1   31 

1  08 

2  56 

6  54 

1   60 

66 

1  ,41 

1   33 

Dandelion  

13.22 

12 

1.40 

1   13 

2,70 

5,24 

1.05 

,29 

.94 

,35 

Cauliflower 

12  41 

12 

73 

,46 

69 

5  51 

2  45 

1  57 

46 

42 

Leek  

12.36 

94 

1   75 

36 

1  28 

3  79 

2  04 

91 

91 

38 

Cabbage  .  . 

12.23 

21 

1   37 

44 

2  62 

3  36 

1   80 

1  00 

.46 

.97 

Rampion  

12.10 

02 

1    13 

26 

72 

5  50 

1  02 

47 

2  42 

56 

Radishes  

11.84 

33 

9,  50 

36 

1   65 

3  78 

1  28 

76 

10 

1   08 

Asparagus  

9.44 

32 

1  61 

40 

1   02 

2  26 

1   75 

58 

.95 

,  55 

Rutabagas  

8.35 

05 

47 

32 

94 

3  92 

1  21 

80 

09 

55 

Kohlrabi  

8.11 

24 

53 

55 

88 

2  84 

1   76 

,71 

.20 

.40 

Celeriac    

7.00 

10 

02 

40 

90 

2  96 

89 

38 

,27 

1  08 

Carrots    

6  95 

07 

1   47 

30 

78 

2  55 

87 

44 

16 

31 

Horseradish 

6  44 

12 

26 

19 

53 

1   94 

50 

1  98 

82 

06 

Onions     

5.64 

13 

14 

26 

1   29 

1   91 

98 

32 

48 

13 

Artichokes  

5.02 

19 

51 

15 

16 

2  37 

70 

25 

.50 

19 

Potatoes  

4.59 

05 

14 

22 

12 

2  75 

77 

29 

09 

.16 

MATERTA    ALIMENTARTA 


193 


VEGETABLES 

THE  COMPOSITION  OF  THE  ASH  IN  FRACTIONS  OF  IOO  PARTS 


cent  of  Salts 
fter  Water 
Deducted 

5 

3 

inesium 

E 

p 

assium 

en 

£ 

0 

1 

<f> 

3 

.a 

a 

° 

1 

o 

r4 

o 

h 

1 

& 

03 

u 

o 

fc 

& 
OH 

"3 
c/) 

c/5 

3 
o 

Spinach.        

25.69 

86 

8  68 

\   65 

3  06 

4  '^6 

2  63 

1  77 

1    16 

1   62 

17  76 

• 
&) 

6  27 

76 

2  11 

4  49 

1   94 

69 

53 

74 

17  40 

91 

1   31 

1  08 

2  56 

6  54 

1   60 

66 

1   41 

1   33 

Dandelion.               .... 

13.22 

12 

1   40 

1   13 

2,70 

5  24 

1   05 

29 

94 

35 

Cauliflower  . 

12  41 

12 

73 

46 

69 

5  51 

2  45 

1  57 

46 

42 

Leek  

12.36 

94 

1   75 

36 

1  28 

3  79 

2  04 

91 

91 

38 

Cabbage  . 

12.23 

21 

1   37 

,44 

2  62 

3  36 

1   80 

1  00 

46 

97 

Rampion  
Radishes  

12.10 
11.84 

.02 
33 

1.13 

•?  50 

.26 

36 

.72 
1   65 

5.50 
3  78 

1.02 
1   28 

.47 
76 

2.42 
10 

.56 

1  08 

Asparagus  

9.44 

32 

1   61 

40 

1   02 

2  26 

1   75 

,58 

95 

55 

Rutabagas  .  , 

8.35 

05 

.47 

32 

94 

3  92 

1  21 

80 

09 

55 

Kohlrabi  
Celeriac      

8.11 
7.00 

.24 
10 

.53 
02 

.55 
40 

.88 
90 

2.84 
2  96 

1.76 

89 

.71 

38 

.20 
27 

.40 

1   08 

Carrots  

6.95 

07 

1   47 

30 

78 

2  55 

87 

44 

16 

31 

Horseradish 

6  44 

12 

26 

19 

53 

1   94 

50 

1  98 

82 

06 

Onions     

5.64 

13 

14 

26 

1   29 

1  91 

98 

32 

48 

IB 

Artichokes  .  .  ,  

5.02 

19 

51 

15 

16 

2  37 

70 

25 

50 

19 

Potatoes  

4.59 

05 

14 

22 

12 

2  75 

77 

29 

09 

16 

FOOD  VALUE  OF  SALAD  HERBS,  ROOTS  AND  SEEDS 


Calories 
per 
Ounce 

Calories 
per 
Ounce 

Spinach 

7  8 

Radishes 

8    0 

Celery  

5  3 

Beets  

13  1 

Lettuce  

5  0 

Parsnips    . 

17    0 

Endive  

5.9 

Turnips 

11.1 

Dandelion           

15  2 

Sweet  Potatoes  

34  5 

Cabbage     

10  5 

Carrots 

14  0 

Plantain  

9.7 

Artichokes  

22.4 

Parsley     .           

16.1 

Potatoes    

24  0 

Sorrel                              

16.5 

Spring  Beans 

11  8 

Asparagus  

8.6 

Sugar  Peas  

9  8 

Pimpinella                         .... 

27.8 

Lima  Beans    

34  9 

Onions 

11  7 

Green  Corn    

28.7 

Is  that  part  of  the  healing  art  which  treats  on  natural 
food  to  be  administered  as  a  remedy  for  disease. 


This  is  the  first  time  "  Tropho  -  Therapy  "  appears  in  print. 


FOOD    THERAPEUTICS  197 


FOOD  THERAPEUTICS  AND  FOOD 
PROPHYLACTICS 

The  prime  cause  of  the  common  diseases  is  unnatural  food 
and  to  this  is  added  airproof  and  sunproof  clothing  and  un- 
hygienic housing.  The  artificial  life  of  the  civilized  world  is 
the  general  cause  of  all  misery.  True  health  of  body  and  mind 
can  be  only  realized  when  every  vital  organ  functionates  nor- 
mally and  in  harmony  with  every  other  organ.  Happy  only  is 
he  who  lives  in  harmony  with  Nature's  plan.  The  true  art  of 
healing  is  employed  in  that  system  of  cure  which  removes  the 
cause  of  the  disease  and  assists  vitality  to  correct  the  injury 
and  restore  normality  of  function.  There  is  a  principle  in 
Nature  which  forces  health  to  assert  itself  but  the  process  is 
painful  and  therefore  it  is  so  diligently  suppressed  by  the  doc- 
tors ignorant  of  these  facts.  Where  a  perfectly  natural  life 
is  pursued  health  will  assert  itself  without  any  attention  of 
the  patient  or  the  doctor.  The  natural  diet  prescribed  in  the 
above  pages  is  the  first  essential  in  the  restoration  of  health  as 
well  as  for  its  maintenance.  The  most  common  diseases  are 
treated  separately  in  the  following  pages.  The  possible  causes 
of  those  diseases  are  there  explained  a^nd  followed  with  instruc- 
tions how  to  remove  the  causes  and  how  to  assist  Nature  in 
the  restoration. 

THE  LAW  OF  HEALING  AND  CRISES 
Cause  of  Diseases 

The  primary  causes  of  nearly  all  diseases  are  lowered 
vitality  and  accumulation  of  waste.  In  the  hurry  scurry  life 
of  today  these  causes  often  go  on  for  years  without  coming 
to  light  or  being  recognized  until  the  system  is  wholly  saturated 
with  the  waste  poison  and  vitality  is  so  low  that  resistance  is 
out  of  the  question. 


198  UNFIRED    FOOD 

Source  of  Waste  Poisons 

1.  The  natural  oxydation  (combustion)  of  food  for  heat 
and  energy. 

2.  The  natural  wear  on  muscles  and  nerves. 

3.  The  natural  destruction  of  old  tissue  to  make  room  for 
reconstruction    and   growth.      These    are    the    three   natural 
sources  of  waste  material  which  need  never  cause  disease  as 
long  as   there   is   a  proper   provision  of  natural  food,  pure 
water,  fresh  air  and  sunshine.    The  organs  of  elimination  will 
do  the  rest.    Unnatural  (cooked)  food  and  flesh  are  the  dan- 
gerous sources  of  waste  poisons.     Natural  (unfired)   food  is 
anabolic  and  the  portion  absorbed  into  the  circulation  con- 
tinues to  be  anabolic  (constructive)  until  it  has  served  its  pur- 
pose when  it  naturally  becomes  catabolic  (destructive).     The 
anabolic  tendency  of  food  is  destroyed  by  cooking  and  flesh 
is  already  in  the  process  of  catabolism. 

There  is  a  tendency  to  over-injest  on  cooked  food  because 
the  organic  salts  are  freed  and  have  lost  their  savor  and  cooked 
proteids  and  starches  do  not  act  properly  on  the  taste  buds  be- 
sides they  can  be  gulped  uninsalivated  and  untasted. 

Every  particle  of  cooked  proteid  food,  absorbed  into  the 
circulation,  that  is  not  used  in  the  process  of  metabolism  (con- 
structive exchange)  catabolizes  (breaks  down)  into  five  de- 
structive waste  acids  and  since  the  positive  organic  salts,  in 
cooked  food,  are  already  neutral  they  can  not  neutralize  nor 
eliminate  these  waste  acids.  Cooked  starch  which  is,  digested 
and,  not  used  for  heat  or  energy  is  stored  in  the  form  of  adipose 
tissue  (the  cause  of  fatty  degeneration).  But  more  than  this; 
cooked  starch,  like  glucose,  becomes  so  soluble  that  it  can  be 
absorbed  into  the  circulation  undigested.  This  foreign  sub- 
stance causes  untold  trouble  and  confusion  in  the  circulation 
of  blood  and  finally  becomes  a  burden  to  the  overworked  liver 
which  must  transform  it  into  glycogen  (a  form  of  sugar). 
Unfired  starch  never  causes  any  trouble  because  the  saliva  de- 
termines the  quantity  to  be  digested. 


FOOD    THERAPEUTICS  199 

Flesh  in  addition  to  what  was  said  before  is  saturated  with 
the  poisons  of  emotion,  uric  and  other  acids  and  alkaloids, 
which  were  not  eliminated,  and  ptomaines  (the  product  of 

decomposition).      Beef    extract    is   concentrated.      All 

cooked  foods  have  a  predisposition  to  ferment  in  the  stomach 
and  to  decay  in  the  intestines  and  the  gases  formed  penetrate 
the  alimentary  walls  and  saturate  the  whole  system.  All 
these  poisons  circulating  in  the  system  irritate  the  nerves  and 
brain  and  thus  cause  emotional  disturbances  which  result  in 
the  production  of  emotional  poisons. 

The  Apparent  or  Secondary  Causes  of  Disease 

These  are  not  causes  at  all.  They  are  the  means  which  the 
organism  adopts  to  eliminate  some  of  the  poisons.  A  dose  of 
cold  air,  a  good  dose  of  fresh  air,  a  dose  of  hot  air,  a  dose  of 
sunshine,  a  dose  of  hard  work,  a  dose  of  exercise,  a  dose  of 
excitement,  a  bruise,  a  boil,  a  dose  of  cold,  hot,  sour  or  sweet 
food  or  a  dose  of  microbes  (germs,  bacteria,  scavengers)  may 
be  the  means  of  starting  an  elimination  in  acute  forms  of 
disease. 

The  normal  blood  can  circulate  through  contracted  cap- 
illaries unhindered.  It  is  only  the  blood  which  is  saturated  with 
waste  and  filth  that  clogs  the  capillaries  and  causes  painful  con- 
gestions. Pure  blood  can  not  be  infected  with  microbes.  There 
is  nothing  for  them  to  live  on.  Microbes  are  scavengers.  They 
can  only  live  and  thrive  in  blood  and  tissues  saturated  with 
waste  and  filth.  Evqn  intestinal  germs  and  worms  object  to 
feed  on  unfired  fruit  and  vegetable  juices.  They  prefer  the 
filthy  juice  and  decaying  remnants  of  cooked  flesh  and  other 
cooked  food  which  will  decay  in  the  intestines.  When  the 
germs  infest  any  part  of  the  body  the  blood  carries  to  them 
all  the  waste  and  filth  until  it  is  exhausted.  Then  the  germ 
dies  of  starvation  in  the  abundance  of  its  own  waste  which  is 
a  subtile  irritant  causing  inflammation  and  high  fevers.  This 
marks  the  crisis  of  any  disease.  If  from  this  time  on  the  patient 
subsists  on  rational  unfired  food  he  is  forever  cured.  If  at  any 


200  UNFIRED    FOOD 

time  before  the  crisis  the  blood  is  saturated  with  a  poison 
(medicine)  more  powerful  than  the  subtile  waste  of  the  germ 
the  disease  is  not  cured  but  becomes  chronic  and  slumbers  until 
that  poison  is  worn  out,  when  it  will  surely  reappear  in  the 
same  or  another  form.  Chronic  diseases  are  acute  diseases 
subdued  and  slumbering,  and  can  only  be  truly  cured  by  awak- 
ening their  acute  form — to  be  helped  to  a  crisis.  The  medical 
poisons  which  interfere  with  the  development  of  the  crisis  are 
often  so  persistent  that  the  patient,  temporarily  relieved,  finally 
succumbs  to  their  influence  in  a  sad  and  lingering  death. 

Mercury,  as  an  example,  invariably  produces  paralysis, 
insanity  or  other  destructive  diseases  after  a  period  of  a  few 
years.  The  crisis  of  the  worst  bacterial  disease  under  proper 
Naturopathic  care  never  turns  out  fatally  but  leaves  the  patient 
to  become  healthier  than  before.  The  bacterial  waste  product 
must  be  eliminated  from  the  patient  to  keep  the  fever  from  ris- 
ing too  high.  This  is  best  and  most  effectually  accomplished 
by  means  of  the  wet  pack.  By  means  of  the  reaction  of  this 
cold  wet  application  the  circulation  of  the  blood  is  stimulated 
which  is  the  means  of  nursing  the  bacteria  to  death.  Here 
I  must  fortify  those  who  have  inherited  chronic  tendencies 
and  those  who  have,  by  ignorance  or  imprudence  allowed  some 
acute  disease  to  be  suppressed  by  the  use  of  those  deceitful 
drug's. 

It  often  happens,  when  patients  have  lived  a  strict  unfired 
food  diet,  from  five  to  eight  weeks,  that  the  poison  suppressing 
an  acute  disease  is  first  eliminated  and  then  the  suppressed 
disease  reappears  in  the  same  or  another  form.  But  some- 
times the  system  eliminates  the  most  dangerous  drug  poisons 
by  reacting  on  them,  causing  non-bacterial  healing  crises. 
These  then  must  be  assisted  by  all  the  natural  means  of 
elimination;  such  as,  water,  air,  sunshine  and  food.  Under 
the  above  circumstances  the  uninformed  patient  might 
become  discouraged  in  persisting  with  the  diet.  This 
would  be  like  dropping  a  good  thing  near  the  point  of 
success.  This  law  of  Healing  Crises  was  taught  by 


FOOD    THERAPEUTICS  201 

Hipocrates,  the  father  of  medicine,  about  400  B.  C.  Prisnits 
in  Germany  rediscovered  this  law  and  the  nature-cure  system 
and  became  a  world-famous  healer.  By  means  of  a  strict 
nature  cure  life,  as  prescribed  in  this  book,  any  one  can  quickly 
and  completely  neutralize,  eradicate  and  eliminate  waste  poisons 
and  even  drug  poisons  from  the  system  and  so  increase  the 
power  of  resistance  that  the  common  miasmic  and  other  diseases 
with  their  crises  stand  no  show  at  all.  When  the  prime  cause 
of  disease  is  eliminated  there  is  no  secondary  cause  nor  crisis. 

OBESITY 

Disorderly  proliferation  is  a  degenerate  condition  of  the 
body  in  general,  due  to  saline  starvation  and  is  the  outcome 
of  consenting  to  the  temptations  of  the  baneful  "Culinary 
Artifice." 

The  organic  salts  of  Sodium,  Calcium,  Iron,  Silicon,  Mag- 
nesium, Manganese,  Potassium,  Chlorine  and  Fluorine  are  the 
cement  and  mortar  in  the  construction  and  repair  of  the  Human 
Temple.  These  organic  salts  are  only  available  in  unfired  veg- 
etables, fruits,  grains  and  nuts.  Cooking  reduces  them  to  min- 
eral salts  in  which  form  they  are  poisons  like  medicines  which 
cannot  be  used  in  the  metabolism  of  the  system  and  must  be 
eliminated  and  excreted  sooner  or  later  like  common  table  salt. 

The  adispose  tissue  in  obesity  is  carbohydrate  material 
stored  for  want  of  the  binding  salts.  The  carbohydrate  and 
nitrogenous  substances  are  a  superabundantly  available  food- 
stuff in  a  cooked  regime. 

By  way  of  an  occasional  uncooked  relish  a  scanty  quantity 
of  organic  salt  finds  its  way  into  the  circulation  and  this  is  im- 
mediately utilized  to  neutralize  nitrogenous  waste  products  and 
what  is  left  unites  with  other  waste  products  to  render  them 
soluble  for  elimination  and  even  then  some  of  the  waste  must 
be  stored  with  the  adipose  tissue.  Loose  adipose  tissue  is 
wholly  impossible  with  uncooked  foods  and  what  reserve  tissue 
the  system  produces  by  their  use  is  healthy,  well  distributed, 


202  UNFIRED    FOOD 

firmly  bound  and  never  inconvenient.  Any  person  subsisting  on 
the  proper  unfired  foods  may  become  trimly  sleek,  but  never 
unshapely  fat. 

The  only  natural  curative  elements  for  obesity  are  the  un- 
fired organic  salts  which  are  so  profusely  abundant  in  a  tireless 
variety  of  succulent  herbs  and  roots.  The  acid  element  of  fruits 
is  not  to  be  overlooked  as  it  helps  to  oxidize  and  thus  eliminate 
the  unnatural  adipose  store  to  make  room  for  healthy  tissue.  To 
get  the  best  results,  the  fruits  and  vegetables  must  not  be  mixed 
at  the  same  meal.  Fatty  degeneration  of  any  vital  organ  is  a 
localized  obesity  and  must  be  dieted  as  such. 

The  curative  diet  in  this  case  should  consist  of  plain  fruits 
for  breakfast  and  lunch  and  plain  green  vegetable  salads  dressed 
with,  the  least  possible  quantity  of  nuts,  simply  to  render  them 
palatable.  This  diet  is  also  advisable  in  several  cases  of  bilious- 
ness and  indigestion.  If  continued  uninterruptedly  for  several 
days  or  a  week  the  system  will  be  relieved  and  toned  in  a  sur- 
prising degree.  In  addition  to  this  diet  the  patient  must  take 
all  the  fresh  air  exercise  he  can  get  in  rain  or  shine,  and  in  an 
extreme  case  he  must  not  forget  to.  take  nude  sunbaths. 

MORNING  SYMPTOMS  AND  CONSTIPATION 

If  you  have  a  bad  taste  in  the  mouth,  a  coated  tongue,  a 
headache  or  that  tired  feeling  and  allied  symptoms  in  the  morn- 
ing, let  that  remind  you  that  you  have  taken  too  much  of  a  din- 
ner, perhaps  too  much  variety,  too  much  soluble  starch  (cooked 
starch)  or  too  much  commercial  sugar,  which  has  burdened  the 
liver  by  direct  absorbtion  or  by  fermentation.  Decaying  meat 
in  the  intestines  produces  -the  same  symptoms.  The  gases  of 
fermenting  foods  produce  auto-intoxication  and  this  is  the 
cause  of  constipation.  The  system  must  be  well  filled  with 
stench  if  it  comes  to  the  mouth.  Unfired  potato  and  root  salads 
cannot  ferment.  They  will  leave  the  stomach  sweet,  start  the 
peristalsis  of  the  intestines  and  will  carry  off  intestinal  poisons. 
They  cure  constipation  and  restore  the  alkalinity  of  the  blood. 


FOOD    THERAPEUTICS  203 

Eat  vegetable  salads  only,  for  a  day  or  so  and  the  above  symp- 
toms will  abate. 

When  constipated  eat  plenty  of  salads,  especially  the  green 
salads  to  tone  the  intestinal  tract.  The  fibrin  of  vegetables,  the 
cellulose  of  rye  and  the  numerous  seeds  of  figs  promote  intes- 
tinal peristalsis.  Let  "laxative  brawn  food"  be  the  last  course 
of  fruit  menus. 

ANAEMIA 

The  first  cause  of  anaemia  is  the  perversion  of  instinctive 
functions  and  the  suppression  of  instinctive  knowledge  by 
ignorance  of  Nature's  laws.  This  then  leads  to  the  use  of  un- 
natural foods  which  induce  diseases  and  thus  create  a  demand 
for,  medicines  with  their  string  of  baneful  and  chronic  after 
effects.  The  vital  organs  are  generally  overtaxed  in  rotation 
by  abuse  or  want  of  natural  tonic  food  elements,  until  the  spleen 
is  involved,  which  is  a  storage  battery  and  factory  of  vital  fluid. 
Return  to  Nature.  Replenish  the  blood  with  the  wanting  or- 
ganic iron  and  sodium  by  an  unrestricted  diet  of  green  veg^ 
etable  salads  or  alternate  with  berry  salads  in  their  season.  Re- 
member— Dock,  dandelion,  asparagus,  spinach,  the  cresses,  let- 
tuce and  radishes  and  of  the  fruits,  strawberries  and  goose- 
berries. The  brawn  food  should  contain  fresh  homeground 
wheat,  barley,  rye  or  unsteamed  oatmeal  with  grated  cocoanut 
or  flaked  pignolias.  By  all  means  provide  for  plenty  of  fresh 
air,  outdoor  exercise  and  sunbaths.  Nature  will  do  the  rest. 
In  cases  of  nervous  diseases  plenty  of  sleep  and  rest  must  be 
prescribed  in  addition  to  fruits  and  vegetables,  since  they  are 
generally  caused  by  vigorous  drains  on  the  general  vitality. 

INEBRIETY  AND  GLUTTONY 

After  expounding  the  general  value  of  unfired  foods  in 
health  and  disease,  someone  asked.  "What  will  you  do  with 
those  who  are  addicted  to  the  use  of  chocolate,  tea,  coffee,  wine, 
beer,  alcohol  and  effervescent  drinks,  smoking,  and  chewing 
tobacco  and  drugs?"  And  another  added,  "Overeating  on 


204  UNFIRED    FOOD 

cooked  food  ?"  Answer — Nothing  more  than  command  an  ab- 
solute abstinence  from  salt  and  irritating  condiments  and  ad- 
vise an  unrestricted  use  of  lucious  fruits,  when  thirst  demands, 
and  such  unfired  foods  that  contain  all  the  necessary  elements  of 
nutrition.  The  starved,  irritated  and  crippled  cells  of  the  body, 
in  general,  cause  an  irresistible  craving  for  elements  that  are 
not  found  in  the  foods  ingested  and  then  "civilized  ignorance" 
misinterprets  this  natural  craving. 

The  craving  for  strong  drinks  and  intoxicants  is  a  perverted 
state  of  the  sense  of  bibativeness  which  misinterprets  the  or- 
ganic craving  for  purgative  liquids  (water  and  fruit  juice) 
and  neutralizing  salts.  Ninety-five  per  cent  of  drunkenness 
starts  in  the  kitchen.  Flesh  food  and  beer  or  wine  is  one  set  and 
fermentable  (cooked)  starch  combinations  and  brandy  is  an 
other  set.  The  irritant  waste  products  in  flesh  food  and  the  salt 
and  "redhots"  which  must  cover  the  flavor  of  the  corpse  stimu- 
late a  craving  for  an  internal  bath  to  wash  out  the  irritants. 
Cooked  foods  produce  a  tendency  to  overeating,  because  its 
satiating  elements  are  destroyed.  Habitual  overeating  distends 
the  stomach. 

A  distended  stomach  cannot  entirely  empty  its  contents. 
The  revolting  mixtures  of  such  a  stomach  always  ferment,  espe- 
cially when  the  leaven  of  the  last  meal  infects  the  next.  Habit- 
ual fermentation  in  the  stomach  inflames  its  walls,  which 
creates  a  perpetual  hunger  and  thirst.  Water  does  not  quench 
this  thirst,  but  rather  aggravates  the  condition  by  aiding  the 
process  of  fermentation.  Now  the  troubled  brain  goes  in  search 
for  a  temporary  relief  which  is  found  in  brandy  or  diluted 
alcohol  which  kills  the  germs  of  fermentation;  as  it  were,  by 
their  own  waste  and  paralyzes  the  nerves  which  communicate 
the  pain  of  the  inflamation  and  the  person  seems  relieved. 

But — ? — !  Take  away  the  cause  for  inebriety  and  the  cure 
will  surely  follow.  Substitute  the  flesh  by  nuts,  since  the  latter 
are  richer  in  proteid  and  non-fermentable.  Cut  out  table  salt, 
peppers  and  all  "red  hots."  Avoid  all  fermentable  (cooked) 
foods.  Eat  nothing  that  stimulates  an  abnormal  appetite  or 


FOOD    THERAPEUTICS  205 

thirst.  Eat  sparingly  to  aid  digestion.  Natural  (unfired) 
foods  tend  to  create  an  aversion  for  all  intoxicants.  The  very 
odor  of  intoxicants  becomes  repulsive  when  the  taste  buds  and 
olfactory  nerves  have  become  normal.  The  following  receipe 
is  prescribed  by  many  good  doctors.  "Spend  the  money,  which 
buys  your  liquors,  for  luscious  fruits,  such  as  oranges  or  other 
juicy  fruits,  and  eat  the  fruit  whenever  you  crave  for  liquor." 
Unfired  fruits,  vegetables,  nuts  and  grains  supply  these 
craved  elements  with  unerring  certainty.  Unfired  foods  will 
correct  the  perverted  bibativeness  and  alimentiveness.  They 
will  give  natural  exercise  to  the  whole  octave  of  the  senses  of 
taste  and  smell  and  bring  about  their  (normal  functioning. 
When  these  senses  are  normal  there  will  be  an  aversion  for  un- 
natural flavors  and  odor  in  the  same  way  as  one  dislikes  in- 
harmonious sounds  and  colors.  Wholesome  unfired  food  is  the 
natural  material  out  of  which  can  be  constructed  a  healthy  body 
with  normal  functions  and  unperverted  senses. 

A  CURE  FOR  ALCOHOLISM. 

Editor  Chicago  American: 

Some  time  ago  one  of  your  readers  sought 
a  way  to  aid  her  husband  fight  the  drink 
habit— "he  willing."  So  far  I  have  failed  to 
see  any  suggestions,  so  will  give  you  a  posi- 
tive cure  for  alcoholism. 

In  the  morning,  before  breakfast,  an  orange 
should  be  eaten,  one  about  9  o'clock,  one  be- 
fore dinner,  one  before  supper  and  one  before 
retiring,  making  five  for  the  day  and  costing, 
as  a  rule,  less  than  two  drinks  of  so  called 
whisky. 

The  second  week  four  oranges  per  day  will 
be  found  sufficient,  the  third  week  three  and 
the  fourth  week  the  tippler  won't  be  able  to 
bear  the  smell  of  alcohol.  If  the  oranges  make 
too  great  a  demand  on  the  pocketbook  substi- 
tute apples  which  will  be  almost,  but  not  so 
effective. 

J.   M.   SMITH. 

3400   Sixtieth   St. 

DYSPEPSIA  AND  INDIGESTION 

This  trouble  is  primarily  due  to  the  ingestion  of  foods  pre- 
diposed  to  fermentation.  Cooked  foods  cause  90  per  cent  of 
this  trouble.  The  mischief  is  not  done  by  the  want  of  digestion, 
but  by  the  fermentation  of  the  food  which  produces  an  as- 
tringent acid  which  contracts  the  pylorus  and  thus  keeps  the 


UNFIRED    FOOD 

fermenting  food  in  the  stomach  until  it  decays.  The  function 
of  the  pylorus  is  not  to  relax  until  the  acid  fluids  of  the  stomach 
are  neutralized  by  the  alkaline  element  of  the  food.  Cooked 
foods  which  are  robbed  of  their  alkaline  ingredients  cannot 
neutralize  the  acid  of  fermentation  nor  the  acids  of  the  stomach 
and  so — .  Some  sweet  fruits  which  are  poor  in  alkaline  salts, 
such  as  blackberries,  often  ferment  in  the  stomach,  especially 
when  the  previous  meal  has  been  fermenting.  This  is  easily 
cured  with  a  handful  of  peanuts  well  masticated,  provided  there 
is  no  cooked  food  in  the  stomach  and  provided  your  stomach 
is  not  full  up  to  the  neck.  When  such  fermentation  of  the 
stomach  is  allowed  to  become  habitual  it  will  pervert  every 
function  of  the  stomach  by  auto-intoxication  which  will  spread 
to  the  whole  alimentary  canal.  Enlargement  of  the  stomach 
is  due  to  overingestion  of  cooked  food  which  subsequently  fer- 
ments. As  to  the  cure;  study  the  list  of  "nonfermentable 
foods/'  Avoid  all  cooked  starches  and  sweets.  Green  herbs 
will  tone  the  stomach.  Do  not  fill  the  stomach  to  the  full  ex- 
tent of  its  capacity.  Do  not  eat  food  when  you  are  excited  or 
very  tired. 

The  stomach  often  becomes  so  inflamed  from  constant  fer- 
mentation that  the  pain  involved  produces  an  artificial  craving 
and  hunger  that  cannot  be  quenched.  Many  a  heartfailure  has 
been  the  result  of  eating  to  satisfy  this  false  hunger. 

HEART  TROUBLES 

There  are  various  forms  of  heart  troubles,  with  only  two 
causes,  exhaustion  of  vitality  and  unnatural  or  ignorant  feed- 
ing. The  heart,  the  spleen,  the  liver  and  stomach  are  sym- 
pathetically connected.  There  is  the  "tobacco  heart"  the 
"coffee  heart,"  the  "whiskey  heart/"  the  "fatty  heart"  (see 
Obesity),  the  "rheumatic  heart"  (see  Rheumatism)  and  "pa- 
ralysis of  the  heart"  due  to  narcotic  and  toxic  elements  which 
cripple  the  nerves  that  control  the  heart.  The  gases  of  ferment- 
ing foods  come  under  this  head.  The  remedy  and  prevention 
lies  in  unfired  food  rich  in  the  organic  salts  which  tone  the 


FOOD    THERAPEUTICS  207 

blood,  the  nerves  and  the  muscles  and  which  eliminate  the  waste 
poisons.  Fresh  air,  sunshine  and  exercise  must  not  be  for- 
gotten. 

LIVER  DISEASES 

The  liver  must  endure  untold  abuses  from  the  use  of  cooked 
and  predigested  foods.  Nature  never  trained  the  liver  or  any 
part  of  the  alimentary  tract  for  the  use  of  cooked  foods.  In 
other  words;  man  was  not  evoluted  by  the  side  of  a  cooking 
stove  or  caldron.  All  the  unjnatural  foods  ingested  and  absorbed 
must  be  corrected  by  the  liver.  This  is  an  unexpected  outrage ; 
for  it  has  enough  to  do  without  correcting  dietetic  mistakes. 
The  liver  is  -the  laboratory  of  the  body.  It  neutralizes  waste 
poisons  and  filters  effete  matter  from  the  blood  and  transforms 
it  into  bile  which  emulsifies  oil  for  assimilation  and  stimulates 
the  peristaltic  movement  of  the  intestines.  It  converts  starch 
and  sugar  into  glycogen  (a  muscle  lubricant)  and  stores  organic 
iron  for  the  building  of  new  blood  corpuscles.  In  order  to  do 
all  this  work  and  several  other  chores  right,  the  liver  must  be 
furnished  plenty  of  organic  iron,  sodium,  clorine  and  other  ele- 
ments which  can  only  be  extracted  in  available  form  from  un- 
fired  green  salads,  root  salads  and  fruit  salads.  Tomatoes, 
sweet  salad  peppers  and  eggplants  are  the  best  liver  tonics. 
Cooked  or  baked  starches,  dairy  products  and  meat  must  be 
religiously  avoided. 

DIABETES,  BRIGHT'S  DISEASE  AND  CALCULUS 

All  these  diseases  originate  from  saturating  the  blood  with 
soluble  starches  and  cooked  proteids.  These  elements  over- 
work the  liver  until  it  can  no  longer  produce  the  proper  di- 
gestive fluids.  When  the  liver  is  unable  to  correct  the  half 
digested  foods  absorbed,  the  kidneys  must  take  up  the  burden 
and  thereby  become  ruined.  Remove  the  cause,  i.  e.  cooked 
food,  and  eat  plenty  of  green  herbs  and  uncooked  roots  for  their 
tonic  elements  and  pignolias  for  organic  protein.  The  unfired 
starches  can  do  the  patient  no  harm,  for  they  cannot  be  ab- 


208  UNFIRED    FOOD 

sorbed  unless  they  are  properly  digested.    When  the  urine  con- 
tains brickdust  sediment  flaxseed  water  is  a  good  drink. 

COLDS  AND  GRIPPE 

These  and  similar  diseases  are  due  to  the  clogging  of  the 
waste  and  filth  saturated  blood  in  the  contracted  capilaries  of 
the  skin  and  thus  obstructing  elimination  through  the  pores 
of  the  skin.  This  waste  poison  then  is-  forced  through  the 
mucous  membranes  and  you  call  it  a  catarrh  of  some  kind.  If 
the  mucous  surface  cannot  eliminate  it,  then  the  grippe  bac- 
teria come  in  and  feast  until  you  cease  to  produce  the  poison,  or 
until  normal  skin  action  is  reestablished.  It  is  very  persistent 
and  generally  runs  its  course  when  once  started.  The  best  way 
to  curtail  it  is  to  help  it  along  all  you  can  until  all  the  waste  is 
cleaned  up  in  your  system.  Avoid  milk,  eggs,  cooked  food  and 
bottled  air.  Let  salads  be  your  important  dish.  Reestablish 
normal  skin  action  by  cold  sponge  baths  followed  by  brisk  rubs, 
cold  air  baths  and  sun  baths.  Do  not  bundle  yourself  in  a 
dozen  garments.  Let  the  air  get  at  the  skin  through  porous 
garments.  Make  friends  with  Mr.  Cold.  Try  to  catch  him 
when  you  have  time  to  fool  with  him  and  he  will  never  annoy 
you  when  you  are  busy. 

RHEUMATISM 

In  a  normally  healthy  human  being  subsisting  on  natural 
foods  the  blood  is  alkaline  because  it  is  rich  in  positive  tonic, 
eliminating  and  acid  binding  elements,  which  are  sodium,  cal- 
cium, magnesium  and  iron.  The  blood  of  those  who  suffer 
from  rheumatism  is  sluggish  and  viscid,  being  overloaded  with 
acids  and  negative  elements.  Such  sufferers  are  generally  will- 
ingly and  stubbornly  addicted  to  the  use  of  meats,  cooked  leg- 
umes, cooked  or  baked  cereals  and  fruits,  preserves,  commercial 
sugar  and  salt  and  invariably  coffee,  tobacco  and  alcoholic 
liquors.  What  little  of  positive  elements  the  legumes  and  cer- 
eals contain  have  been  changed  to  inert  or  irritating  inorganic 


FOOD    THERAPEUTICS  209 

(mineral)  salts  by  the  process  of  cooking  which  has  rendered 
them  unavailable  to  the  normal  metabolism  of  the  system. 

Such  a  patient  can  be  cured,  either  by  giving  him  anaestetic 
poisons  until  he  goes  to  sleep  forever  or  by  feeding  him  natural 
foods  which  are  rich  in  positive  organic  salts.  The  most  im- 
portant foods  for  overcoming  rheumatism  are  lettuce,  spinach, 
cresses,  radishes,  cabbage,  dock,  dandelion,  asparagus,  sweet 
potatoes  and  carrots,  and  of  the  fruits  cucumbers,  tomatoes, 
strawberries  and  apples.  The  starches  of  unfired  cereals  and 
the  protein  of  nuts  and  uncooked  legumes  can  do  no  harm  as 
long  as  the  patient  eats  enough  of  uncooked  herbs,  roots  and 
fruits.  It  is  best,  however,  not  to  eat  more  than  three  ounces 
of  nuts  per  day.  Let  the  patient  improve  his  skin  elimination  by 
daily  sunbaths  and  cold  sponge  baths.  Water  saturated  with 
alkaline  mineral  elements  or  other  inorganic  salts  may  produce 
symptoms  similar  to  rheumatism.  In  this  case  the  pain  is  not 
caused  by  destructive  acids,  but  by  the  irritation  of  inorganic 
salts.  These  salts  are  best  elimi(nated  by  feeding  on  plenty  of 
juicy  fruit  rich  in  organic  acids. 

The  rheumatic  patient  should  give  the  affected  parts  plenty 
of  blood  circulating  exercise  by  day,  regardless  of  the  pain  it 
may  cause,  and  bundle  the  same  parts  in  wet  packs  by  night. 

GOUT 

The  gout  is  caused  by  the  same  uric  acid  producing  foods 
as  rheumatism  and  it  is  aggravated  by  the  inorganic  salts  in 
fermented  wine  and  baking  soda  (sodium  bicarbonate).  The 
patient  must  avoid  all  foods  which  tend  to  ferment  in  the 
stomach  and  intestines  and  follow  the  instructions  given  the 
rheumatic  patient.  It  is  the  uret  of  soda  which  deposits  around 
the  gouty  fingers  and  toes. 

TONSILITIS 

The  tonsils  are  glands  which  are  essential  in  the  process  of 
purifying  the  blood.  Nature  has  provided  no  superfluous  or- 
gan in  the  whole  vital  anatomy.  The  tonsils  cannot  be  cut  out 


210  UNFIRED   FOOD 

without  destroying  their  function.  The  thyroid  gland  seems 
to  be  of  less  importance  than  the  tonsils  and  yet  when  it  is 
cut  out  the  patient  is  certain  to  die  within  a  few  years.  Any 
doctor  that  advises  a  surgical  operation  for  tonsilitis  is  either 
unscrupulous  or  insane.  When  the  blood  becomes  oversat- 
urated  with  the  poisons  absorbed  from  flesh  food  and  those 
produced  from  it,  the  tonsils  become  overburdened  and  clogged 
with  that  poison  and  a  fungus  growth  sets  in  to  feed  on  the 
poisons  they  contain.  This  often  involves  the  very  tissues  of 
the  tonsils.  The  inflammation,  swelling,  pain  and  discomfort 
is  partly  due  to  the  irritating  waste  of  the  fungus,  but  espe- 
cially to  the  vital  activities  i.  e.  the  attempt  to  save  the  tonsils. 
Patients  who  suffer  from  tonsilitis  really  suffer  from  flesh 
poison,  which  their  constitution  is  not  able  to  eliminate.  Cut- 
ting out  the  tonsils  does  not  cut  out  the  poison  which  produces 
tonsilitis,  rheumatism  or  cancer.  These  patients  must  cut  out 
flesh  forever  and  diet  on  natural  food  if  they  wish  to  avoid  the 
recurrence  of  tonsilitis. 

The  nature  cure  treatment  consists  of  fasting  from  one  to 
three  days,  of  an  ice  cold  pack  around  the  neck  until  the  swell- 
ing subsides,  of  rubbing  the  tonsils  occasionally  to  aid  the  cir- 
culation in  them  and  feeding  on  herbal  salads  and  herbal  fruit 
or  other  fruits  until  well.  Smaller  and  smaller  attacks  of  ton- 
silitis may  return  occasionally  until  the  system  has  eliminated 
all  that  flesh  poison.  If  the  patient  will  reestablish  normal 
skin  activity  and  skin  elimination  by  taking  nude  sun  and  fresh 
air  baths  he  may  be  cured  for  good. 

CONSUMPTION 

Consumption  is  the  "Great  White  Plague"  of  the  civilized 
world.  Dr.  Senn,  after  his  travels  over  the  world,  reported  that 
consumption  was  unknown  among  all  the  uncivilized  races  of 
the  North  and  the  South.  In  the  circular  of  1908,  issued  by  the 
Illinois  State  Board  of  health  are  these  statements  "Of  all 
diseases  common  to  man,  consumption  is  the  most  widespread 
and  most  deadly.  Fully  one-seventh  of  all  mankind  die  of  this 


FOOD    THERAPEUTICS  211 

disease.  Consumption  is  the  cause  of  one  death  out  of  every 
four  deaths  which  take  place  between  the  ages  of  twenty  and 
fifty!"  Consumption  consumes  more  lives  than  all  the  other 
germ  diseases  together.  Dr.  Lindlahr  says:  "Consumption  is 
the  creation  of  civilized  man."  Nature  cures  all  diseases  after 
their  prime  cause  is  removed. 

Therefore  let  us  trace  consumption  back  to  its  prime  cause. 
The  biased  medical  profession  traces  consumption  to  the  tuber- 
cular bacillus.  This  germ  belongs  to  the  fungi  of  which  the 
yeast  germ  is  an  example.  It  generally  inhabits  the  pulmonary 
tissues,  but  it  often  infests  other  parts  of  the  body  or  other 
vital  tissues.  It  is  a  natural  scavenger  like  other  fungus 
growths  which  only  grow  where  there  is  filth  and  decaying 
matter.  Its  infection  is  only  taken  when  the  vitality  is  lowered 
and  when  the  blood  is  saturated  with  filth  (nitrogenous  and 
carbohydrate  waste).  It  generally  starts  its  active  career  un- 
noticed in  those  lobes  of  the  lungs  which  are  kept  inactive  by 
unnatural  habit  or  constraint  of  clothing. 

This  germ  finds  it  most  favorable  when  the  blood  is  so  sat- 
urated with  filth  that  the  tissues  are  not  able  to  unload  their 
waste  and  are  rather  forced  to  absorb  filth  from  the  blood.  Now 
what  causes  the  blood  to  become  so  saturated  with  filth?  The 
causes  are  unnatural  food,  unhygienic  clothing,  unventilated 
bedrooms  and  dwelling  rooms,  want  of  sunshine  and  drug 
poisoning.  Flesh  food  is  by  nature  saturated  with  unelimin- 
ated  tissue  waste  and  the  digestive  decomposition  of  its  nitro- 
geneous  elements  adds  acid  poisons  to  this  waste.  All  cooked 
foods  are  short  in  the  eliminating  elements,  sodium  and  calcium 
and  the  oxidizing  agent  iron.  Cooked  food  is  rendered  too 
soluble  and  therefore  is  absorbed  in  quantities  greater  than  the 
circulation  needs  and  this  superfluity  acts  like  so  much  waste. 
The  artificial  flavor  of  cooked  food  stimulates  overingestion 
and  this  adds  the  consequences  of  stomach  fermentation  and 
intestinal  gases.  Now  as  to  clothing.  Covering  the  body  with 
half  a  dozen  of  almost  airproof  garments,  so  interferes  with 
skin  elimination  that  the  skin  actually  becomes  inactive  and 


212  UNFIRED    FOOD 

pale.  The  poisons  that  ought  to  have  been  eliminated  through 
the  skin  are  now  forced  on  the  lungs  and  the  scavengers  get 
the  benefit  of  it  and  thrive  the  better.  The  air  of  unventilated 
bed  rooms  and  dwelling  rooms  soon  'becomes  saturated  with  the 
poisons  exhaled  and  its  oxygen  is  simultaneously  exhausted. 
This  condition  shuts  off  osmosis  and  stores  the  poisons  for  the 
scavenger.  Consumption  is  a  house  disease.  Without  sun- 
light man,  like  vegetation  becomes  pale,  because  the  building 
of  red  blood  corpuscles  is  partially  dependent  on  light.  Sun- 
light is  Nature's  fungicide  and  functional  stimulant.  Drug 
poisons,  such  as  mercury  and  other  metallic  poisons,  so  inter- 
fere with  the  functions  of  elimination  that  these  alone  often  lay 
the  foundation  for  consumption.  Now  let  me  emphasize  that 
unnatural  food,  airproof  clothing  and  unventilated  housing  are 
the  prime  causes  that  make  consumption  possible.  Do  away 
with  these  causes  and  return  to  Nature  and  the  Bacillus  Tu- 
berculosis will  be  harmless.  The  macrophites  of  the  white 
blood  corpuscles,  often  consume  and  digest  millions  of  these 
germs.  As  long  as  the  blood  circulates  unobstructed  by  filth 
the  germs  cannot  take  lodgement.  Even  the  medical  profes- 
sion admits  that  there  is  no  medicine  that  can  cure  consumption 
except  fresh  air  and  plenty  of  it.  The  "Out-Door  Sleeping"  or 
the  sleeping  under  a  "Window  Tent'  is  approaching  the 
"Nature  Cure"  system.  Dr.  Albert  P.  Francine,  in  his  recently 
published  work  on  Pulmonary  Tuberculosis,  suggests  the  fol- 
lowing (irrational)  dietary.  I  shall  here  copy  it  from  the  cir- 
cular of  1908,  issued  by  the  Illinois  State  Board  of  Health,  and 
correct  it  to  illustrate  the  right  and  the  wrong  dietary 
treatment. 


DIETARY  FOR  CONSUMPTIVES 

7  A.  M. — One  pint  of  milk  and         7  A.  M. — One  glass  of  herbade 
two  raw  eggs,  taken  in  bed.  (diluted  herb  juice  sweetened  with 

honey}. 


FOOD    THERAPEUTICS 


213 


8:30  A.  M.— Breakfast.  Fresh 
fruit,  cereals,  bacon,  salmon,  her- 
ring or  tender  steak,  chop  or 
chicken ;  dry  toast,  wheat  bread  or 
corn  bread ;  a  pint  of  milk  or  cup 
of  coffee,  chocolate  or  cocoa. 


8   A.    M. — Breakfast.     A   small 
dish  of  fruit  and  nut  salad. 


10  A.  M. — One  pint  of  milk  and 
one  raw  egg. 


10:30    A.     M. — One    glass    of 
orangeade  (or  pure  orange  juice). 


12:30  P.  M. — Lunch  (heaviest 
meal),  preceded  by  half  hour's 
rest.  Thick  soup — puree  of  vege- 
tables, especially  the  albuminous 
legnmen ;  a  roast  and  vegetables  ; 
bread  with  plenty  of  butter;  simple 
desserts  with  sugar. 


12:30  P.  M.  —  Lunch,  preceded 
by  half  hour's  rest.  One  glass  of 
warm  dilute  grape  juice,  or  other 
fruit  juice;  a  dish  of  fruit  and  nut 
salad  composed  of  strawberries, 
pineapple,  grapefruit  or  apple,  fol- 
lowed by  a  small  dish  of  brawn 
food  and  some  dried  olives. 


4  P.  M. — One  pint  of  milk  and         4   P.    M. — Eight   ounces   of   to- 
one  raw  egg.  matoes  or  a  glass  of  herbade  or 

cucumber  juice. 


6   P.    M. — Supper,   preceded   by  6  P.   M. — Supper,    preceded  by 

half    hour's    rest.      Light,    simple  half  hour's  rest.   An  unfired,  warm 

meal,     cold     meats,     light     salads,  vegetable  soup;  an  herb  and  root 

•  tongue,  sardines,  etc.    Pint  of  milk  salad  with  olive  oil  or  nuts,  fol~ 


or  cup  of  weak  tea,  or  cocoa. 


lowed    by    a    small    plain    brawn 
food. 


9  P.  M. — One  pint  of  milk  and         9  P.  M. — A  glass  of  rhubarbade 
two  raw  eggs.  sweetened    with    honey,    or    other 

vegetable  juices. 


9:30  P.  M. — Patient  goes  to  bed.         9:30  P.  M. — Patient  goes  to  bed. 

The  above  dietary  will  increase          This  dietary  will  eliminate  and 
the  proteid  and  carbohydrate  waste      neutralize   the   period    and    carbo- 


poisons  in  the  blood  and  thus  feed 
the  scavengers. 


hydrate  waste  poisons  and  tone 
the  blood  and  thus  starve  the 
scavengers. 


214  UNFIRED    FOOD 

The  following  is  the  good  advice  given  by  the  above  men- 
tioned Board  of  Health.  "Live  'out-of-doors'  day  and  night, 
winter  and  summer.  Have  no  fear  of  night  air  and  none  of 
draughts.  Court  the  open  air.  Avoid  'stuffy'  houses  or  rooms. 
Avoid  all  excesses.  Drink  plenty  of  good  water.  Keep  your 
body  clean.  Take  no  drugs — .  Be  hopeful  and  cheerful. 
'Take  systematic  exercise  or  massage  to  favor  assimilation  and 
excretion/  ' 

"God  gives  man  an  abundance  of  fresh  air  and  sunlight  for 
his  daily  use.  Man,  with  the  perversity  which  characterizes 
the  human  race,  immures  himself  behind  wooden  or  stone  walls 
and  excludes  or  grudgingly  admits  even  that  air  and  sunlight 
which  is  necessary  for  his  well-being.  The  sickness  and  death 
resulting  from  this  violation  of  the  laws  of  nature  is  invariably 
attributed  to  'the  will  of  God/  The  germs  which  cause  con- 
sumption thrive  in  the  living  quarters  of  man  where  sunlight 
and  fresh  air  are  excluded/'  This  is  credit  to  the  board  of 
health  and  some  doctors  but  they  are  all  ignorantly  ignorant 
of  the  therapeutic  (curative)  value  of  natural  foods. 

The  lungs  of  almost  every  corpse  dissected  show  the  scars 
of  cured  consumption  and  often  the  very  germs  are  found  im- 
prisoned in  a  calcium  secretion.  When  the  system  is  properly 
fed  with  the  necessary  elements  these  secretions  are  re- 
dissolved  and  the  germ  is  then  digested  by  the  macrophites 
of  the  blood.  Natural  food  rationally  selected  in  combination 
with  light,  air,  water  and  a  cheerful  mind  is  the  panacea  for 
all  diseases.  Take  a  cold  sponge  bath  twice  a  day  and  rub  dry 
with  the  palm  of  the  hand  and  take  a  nude  sun  bath  once  a  day. 
This  is  to  stimulate  and  restore  the  eliminative  functions  of 
the  skin. 


FOOD   THERAPEUTICS  215 

CURE  FOR  CONSUMPTION 

FOUND  IN  THE  JUICES  OF 

HOMELY  VEGETABLES 

New  York  Physicians  Believe  Fangs 
of  White  Plague  Are  Drawn;  Every 
Subject  of  Experiment  Has  Recovered 

NEW  YORK,  Aug.  25.,  1907.— In  a  circular 
just  sent  to  all  the  prominent  physicians  of 
New  York  the  announcement  is  made  by  the 
New  York  Post  Graduate  Hospital  of  the  dis- 
covery of  a  vegetable  fluid  which  has  been  ac- 
cepted as  a  positive  cure  for  consumption. 

Results  covering  many  months  of  exhaus- 
tive and  costly  experiments  show  complete 
cures  in  every  instance.  Eleven  patients  who, 
on  beginning  the  treatment  in  January,  were 
sufferers  from  the  disease  have  been  dis- 
charged as  fit  subjects  for  a  life  insurance 
risk,  and  fifty  others  still  under  observation 
in  the  hospital  are  on  the  high  road  to  recov- 
ery. 

The  discovery  is  this:  That  a  compound  of 
raw  vegetable  juices  is  the  long-sought  for 
element  of  diet  needed  to  cure  obstinate  cases, 
where  the  lesions  in  the  lungs  persisted  after 
the  ravages  of  the  disease  had  been  apparent- 
ly checked  and  the  general  health  of  the  body 
restored,  as  testified  by  an  increase  in  weight. 
The  use  of  the  new  compound  has  overcome 
this  difficulty  to  the  complete  satisfaction  of 
a  disinterested  board  of  doctors. 

The  circular  to  the  profession  thus  describes 
the  method  of  preparing  it: 

Method   of   Preparation. 

"Equal  parts  by  weight  of  raw  vegetables 
are  scrubbed  with  a  brush  in  fresh  water,  then 
mixed  and  chopped  until  the  particles  are 
small  enough  to  go  into  the  receiver  of  a 
grinding  machine,  where  the  mass  is  reduced 
to  a  pulp.  The  pulp  is  collected  and  the 
juices  squeezed  out  through  coarse  muslin 
cloth. 

"Vegetables  first  used  were  potato,  onion, 
beet,  turnip,  cabbage  and  celery.  Later  were 
added  sweet  potato,  apple,  pineapple,  carrot, 
parsnip,  and  later  still  rhubarb  (pie  plant), 
summer  squash,  tomato,  spinach,  radishes, 
string  beans  and  green  peas  with  the  pods." 

This  juice  is  prepared  every  day  in  the  hos- 
pital   and    is   kept   on    ice.     Each    patient    re- 
ceives two  ounces  twice  a  day  after  meals. 
Discoverer    la   Modest. 

Dr.  John  F.  Russell,  to  whom  all  the  credit 
is  given  for  the  discovery,  will  commit  himself 
only  to  the  most  modest  claims  for  his  dis- 
covery. 

Thus  the  Doctors  Grope  in  the  Dark  I 


216  UNFIRED    FOOD 

CANCERS  AND  TUMORS 

Cancers  and  tumors  often  grow  where  the  tissues  have  been 
injured  (internally  or  externally)  by  accident,  surgery  or 
hypodermic  injections.  However,  they  need  a  predisposing 
condition  for  their  existence  and  growth.  The  blood  and 
tissues  saturated  with  proteid  waste  poison  is  the  predisposing 
cause.  In  ninety  cases  out  of  a  hundred  the  trouble  has  been 
traced  to  flesh  foods.  The  blood  which  contains  a  normal  quan- 
ity  of  the  positive  organic  salts  absolutely  eliminates  the  cause 
and  cures  or  destroys  the  disease.  The  cure  consists  in  ab- 
staining from  all  animal  foods  and  all  cooked  proteid  foods 
and  feeding  on  those  unfired  foods  which  are  rich  in  organic 
sodium,  calcium,  magnesium  and  iron.  The  green  herb  and 
root  salads  are  the  most  important.  See  the  list  of  foods  under 
the  above  named  elements. 

OSTEO  MALACIA 

("Mother's  Disease") 

Softening  of  the  bones  and  crumbling  of  the  teeth  is  radically 
due  to  irrational  food  selection.  It  may  be  ascribed  to  the  in- 
gestion  of  white  flour  products  which  are  robbed  of  the  bone 
building  elements ;  cooked  mushes  sweetened  with  refined  sugar 
and  cooked  proteid  foods  which  too  readily  catabolize  into  five 
or  more  destructive  acids  (as  explained  elsewhere).  When 
these  proteid  acids  accumulate  in  the  circulation  they  must  be 
neutralized  by  food  rich  in  organic  calcium,  magnesium,  sodium 
and  potassium  or  they  will  attack  the  bony  structure  or  the 
teeth  for  their  alkaline  constituency.  Cooked  foods  and  arti- 
ficial foods  (the  best  of  them),  are  poor  in  organic  salts;  the 
elements  necessary  to  form  healthy  blood  and  lymph,  the  bone 
building  elements,  acid-binding  elements  and  eliminating  ele- 
ments. 

The  above  disease,  Rachitis  (rickets  of  children),  inflam- 
matory rheumatism  and  gout  are  all,  in  concise  terms,  due  to 
the  ingestion  of  food  poor  in  the  organic  basic  elements  calcium, 
magnesium  and  potassium  and  consequently  too  rich  in  acid 


FOOD    THERAPEUTICS  217 

forming  material,  such  as  cooked  carbohydrates  and  proteids. 
The  cure,  therefore,  consists  in  the  feeding  on  natural  unfired 
food  which  is  rich  in  positive  tonic  elements  and  includes  the 
elements  for  bone  repair  and  construction.  The  most  important 
cereals  are 

(1)  Hulled  Oats 

(2)  Hulless  Barley 

(3)  Wheat  (unpeeled). 

eaten  as  prescribed  in  this  book.  For  other  foods  rich  in  the 
required  elements  study  the  lists  under  Calcium,  Magnesium, 
Sodium,  Phosphorus  and  Silicon.  The  fetus  in  constructing 
its  skeleton  requires  an  abundance  of  the  above  elements  to 
form  the  bony  matter.  Nature  favors  the  child  at  the  expense 
of  the  mother.  Hence  it  often  happens  that  expectant  mothers 
uninformed  on  the  food  question  of  this  period  pay  a  tooth  or 
two  for  each  child.  When  the  ignorant  mother  becomes  af- 
fected with  general  osteo-malacia  she  goes  to  a  biased  surgeon, 
an  unscrupulous  surgeon  or  a  surgeon  affected  with  the  "mania 
vivisecti"  who  promptly  performs  bilateral  ovariotomy  and 
thus  unsexes  the  poor  pitiable  victim. 

INTESTINAL  WORMS 

Helminthiasis  is  a  disease  contracted  by  persons  with  im- 
pure blood  and  sluggish  intestinal  movement  from  measly  flesh, 
fish  and  vegetables  grown  in  barnyard  manure.  Worms  do  not 
infest  healthy  bodies.  Flesh,  eggs,  milk  and  cooked  proteid  foods 
are  most  favorable  to  the  development  of  helminthes.  The  tape- 
worm (taenia  solium  or  cestoidea)  may  live  peacefully  and  un- 
beknown in  the  intestines  of  those  who  feed  on  a  mixed  cooked 
diet  but  he  objects,  squirms  and  causes  trouble  if  they  attempt  to 
persist  in  feeding  on  a  vegetable  and  fruit  diet.  Some  have  ex- 
pelled the  tapeworm  by  eating  cocoanut  and  drinking  the  cocoa- 
nut  milk  after  a  fast  but  this  may  not  always  be  successful.  The 
following  remedy  is  more  efficient  and  safe.  After  fasting  from 
morning  till  evening  eat  slowly  the  meats  of  two  ounces  of 
pumpkin  seeds  for  supper  taking  nothing  else  till  morning.  In 


-2i8  UNFIRED    FOOD 

the  morning  take  one  or  two  ounces  of  fresh  castor  oil  which 
may  be  mixed  in  a  little  lemonade.  If  the  patient  will  sit  in  a 
tepid  bath  the  worm  is  more  easily  expelled.  Another  remedy. 
Grind  to  powder  two  ounces  of  root  bark  of  the  pomegranate 
(granatum).  Soak  half  an  ounce  of  the  powdered  bark  in  each 
of  four  cups  filled  with  two  ounces  of  warm  water  for  six  hours 
and  while  you  fast.  Then  swallow  the  contents  of  the  first  cup 
and  take  the  rest  at  inervals  of  thirty  minutes.  Vegetarians 
can  only  contract  tapeworms  from  impure  water  but  it  is  not 
so  apt  to  take  lodgement  in  the  healthy  and  active  intestines. 
Maw  worms  or  stomach  worms  (ascaris  lumbricoides)  and  pin- 
worms  or  rectal  worms  (ascaris  vermicular  is)  seldom  take 
lodgement  in  the  intestines  of  those  subsisting  on  natural  fruits 
and  herbs.  These  worms  are  often  expelled  by  the  simple  use 
of  coarse  wheat,  corn  or  kaffir  corn  meal.  The  pecan  nut  some- 
times does  the  work.  Tart  fruits  and  carrots  have  been  pre- 
scribed. The  author  has  expelled  maw  worms  with  a  dish  of 
yarrow  salad.  Another  efficient  remedy  is  worm  seed 
(santonica),  (Chenopodium  ambrosioides  or  anthelminticum). 
The  seed  is  powdered  or  ground  and  mixed  into  a  salad  or 
nut-o-meal.  A  small  teaspoonful  of  santonica  is  a  large  dose. 
It  is  an  irritant  and  in  large  doses  may  produce  dilatation  of 
the  pupils.  Granatum  should  also  be  used  only  as  a  last  resort. 

CHILDREN'S  DISEASES 

Every  mother  who  nurses  embryonic  life  should  desire, 
crave  and  cultivate  all  the  graces,  virtues  and  capacities  which 
she  would  plant  into  that  embryo  for  its  inheritance.  She  should 
not  allow  thoughts  or  passions  to  enter  her  mind  which  she 
would  not  have  her  child  think  or  talk  about.  She  should  feed 
on  such  variety  of  natural  foods  as  will  keep  her  body  in  robust 
health  and  supply  the  embryo  with  all  the  required  elements 
of  nutrition. 

Only  then  can  she  expect  to  be  blessed  with  a  child  that 
has  inherited  a  healthy  body,  a  sane  mind  and  no  annoying 
tempers  and  weaknesses.  She  should  know  that  the  quality 


FOOD    THERAPEUTICS  219 

of  mother's  milk  is  largely  influenced  by  her  diet  and  mental 
attitude.  If  mother's  milk  must  be  substituted  let  it  be  un- 
sterilized,  uncooked  and  from  an  absolutely  healthy  cow  fed 
on  natural  food  and  not  on  brewery  slop  and  swill.  The  nursing 
mother  should  never  touch  alcoholic  beverages,  such  as  beer 
and  wine,  as  these  deplete  the  quality  of  her  milk.  The  child 
should  be  gradually  weaned  on  the  dilute  juices  of  sweet  fruits 
until  it  is  able  to  partake  of  undiluted  juice,  the  soft  pulp,  nut 
milk,  sweet  succulent  herbs  and  flaked  cereals.  With  a  judicious 
selection  of  unfired  fruits  and  vegetables  rich  in  the  essential 
organic  salts  the  growing  organism  can  be  absolutely  fortified 
against  the  prevalent  diseases. 

Summer  complaints,  measles  and  diphtheria  can  invariably 
be  traced  to  inferior  or  diluted  cow's  milk.  Rickets  and  scrof- 
ula can  be  traced  to  unnatural  foods,  such  as  mushes  sweetened 
with  refined  sugar,  the  products  of  white  flour  and  other 
"predigested"(  ?)  foods  which  may  be  rich  in  carbohydrates 
and  proteids  (acid  formers)  but  so  poor  in  organic  salts  that 
they  can  not  produce  healthy  blood,  lymph  and  tissues.  When- 
ever and  as  long  as  the  child  is  afflicted  with  the  fever  crisis 
of  any  disease  it  should  never  be  fed  solid  food  even  in  liquid 
form  until  the  fever  subsides  and  the  natural  appetite  returns. 
Many  a  child  and  even  "grownups"  are  sent  to  the  other  world 
by  ignorant  feeding  during  the  fever  period.  Dilute  orange 
juice  or  other  fruit  or  vegetable  juice  may  be  administered  to 
quench  the  thirst  and  keep  the  fever  from  rising  too  high.  The 
wet  packs  are  the  most  useful  to  keep  the  fever  under  control. 
Never  allow  your  child  to  be  vaccinated  with  the-  vaccine  which 
is  the  carrier  of  at  least  ten  other  awful  diseases. 

THE  POX 

Here  is  another  disease  that  is  caused  by  unnatural  and 
irrational  diet  and  unsanitary  clothing  and  housing.  Variola 
(smallpox),  scarlatina,  measles  and  rubella  are  by  cause  alike 
and  differ  only  in  degree  of  activity.  Smallpox  is  a  zymotic 
disease  which  originates  in  fermentation  and  decompostion  of 


220  UNFIRED    FOOD 

the  blood  saturated  with  tissue  and  proteid  waste  (urea)  which 
failed  to  be  eliminated  by  the  kidneys  and  the  skin.  The  bacteria 
and  micrococci  which  characterize  the  pox  and  its  variations 
are  only  the  concomitants  of  decomposition,  the  scavengers  of 
death.  When  urea  is  not  promptly  eliminated  from  the  blood 
by  the  kidneys  it  forms  a  septic  poison  which  saturates  the 
capillaries  of  the  skin  and  gathers  in  small  abscesses  which  are 
cesspools  wherein  these  bacteria  (scavengers)  breathe.  Slug- 
gish and  stagnant  blood  saturated  with  urea  and  albuminous 
matter  on  the  verge  of  putrefaction  is  the  absolute  requirement 
for  the  growth  and  development  of  these  bacteria.  They  are 
powerless  against  internal  and  external  cleanliness,  ventilation 
(pure  air),  sunshine  and  wholesome  food. 

The  fever  of  this  disease  is  due  to  the  irritation  of  the  poi- 
sonous waste  of  the  bacteria.  This  poison  must  be  promptly 
eliminated  by  the  cold  wet  packs  in  order  to  keep  the  fever  in 
abeyance.  As  long  as  the  fever  lasts  the  patient  should  not  be 
offered  any  solid  or  liquid  food  except  diluted  orange  juice  or 
other  diluted  fruit  or  vegetable  juice  to  quench  the  thirst  and 
assist  elimination.  Food  during  fever  disturbs  elimination  and 
adds  fuel  to  the,  already -raging,  fire.  The  only  reliable  pre- 
ventive is  natural  food  rich  in  tonic,  neutralizing  and  elim- 
inating salts  (unfired  vegetables  and  fruits)  in  combination 
with  plenty  of  fresh  air,  sunshine  and  exercise.  To  promote 
a  healthy  skin  activity  and  skin  elimination  wear  light  and 
porous  clothing  and  do  not  forget  your  daily  sponge  bath  and 
sun  bath.  Vaccination  belongs  to  the  age  of  superstition.  It 
has  perpetuated  (domesticated?)  the  pox  and  other  bacterial 
diseases.  Blind  faith  in  vaccination  has  led  many  to  live  an 
unsanitary  life.  Vaccination  has  been  proven  useless  as  a  pre- 
ventive. It  has  killed  millions  of  children  and  adults  by  in- 
fecting them  with  the  pox,  with  syphilis,  with  erysipelas,  with 
pyaemia,  boils  and  other  infectious  diseases  and  the  doctors 
know  it. 


FOOD    THERAPEUTICS  221 

FEVERS 

During  the  fever  crises  of  most  diseases  Nature  takes  away 
all  desire  and  appetite  for  food;  because,  during  the  fever 
Nature  burns  up  all  undesirable  and  waste  material  and  elim- 
inates it  through  every  eliminating  organ,  externally  as  well 
as  internally  into  the  alimentary  canal — therefore,  since  food 
induces  a  process  of  absorption,  it  would  interfere  with  the 
process  of  elimination  into  the  alimentary  canal.  If  you  wish 
to  help  Nature  to  be  successful  then  do  not  interfere  with  her 
plans  and  operations.  Let  the  patient  drink  only  water  or 
dilute  fruit  juice  until  Nature  reestablishes  hunger  and  ap- 
petite for  food.  Food  would  add  fuel  to  the  already  raging 
fire  and  danger  would  follow. 


CLIMATIC  FEVER 

There  are  hundreds  of  vegetarians  living  in  the  worst  fever 
districts  enjoying  the  best  of  health  simply  because  they  live 
on  the  luscious  fruits  and  luxuriant  vegetables  that  grow 
around  them.  If  the  traveler  would  leave  his  canned  and 
pickled  meats,  baked  beans  and  alcoholic  beverages  at  home 
and  live  like  the  natives  on  the  native  fruits  and  keep  his 
blood  toned  with  the  vegetables  rich  in  the  organic  salts  he 
would  not  know  of  malaria,  yellow  fever  or  dysentery.  The 
germ  accused  is  a  scavenger  and  can  not  live  in  pure  blood 
supplied  with  the  proper  organic  salts.  Quinine  and  anti- 
pyretics may  suppress  the  feverish  symptoms  for  a  time  but 
these  alkaloids  have  a  dangerous  chronic  effect  often  considered 
incurable.  They  are  protoplasmic  toxins  which  permanently 
cripple  and  destroy  vital  nerves.  Doctors  are  forbidden  to 
prescribe  quinine  for  railroad  men  as  they  will  become  color 
blind  but  it  is  no  loss  to  other  people  to  become  color 
blind.  What  say  you?  Quinine  produces  an  insanity  which 
is  characterized  by  nervous  cruelty  to  beasts  and  man. 


222  UNFIRED    FOOD 

SEX  TROUBLES 

Sex  Troubles  like  most  of  the  other  diseases  originate  in  the 
kitchen.  Cooked  foods  are  predisposed  to  fermentation  and  de- 
cay in  the  alimentary  canal  and  the  gases  produced  by  this  proc- 
ess irritate  all  the  nerves  an  the  vital  plexuses.  The  irritation  on 
the  abdominal  nerves  perverts  their  functions  which  produces 
abnormal  sex  stimulation  and  constipation.  Constipation,  again, 
produces  pressure  on  the  delicate  organs  of  sex  and  thus  adds  to 
the  trouble  by  causing  congestions.  Cooked  proteid  and  carbo- 
hydrate foods  are  ingested  and  absorbed  in  superfluous  quan- 
tities and  these  superfluous  foods  catabolize  into  waste  poisons 
which  are  carried  in  the  blood  to  all  the  vital  organs,  irritating 
the  nerves  that  control  them  and  thus  pervert  their  functions. 

Flesh  food  adds  another  more  dangerous  source  of  trouble 
in  its  being  saturated  with  ready  absorbable  poisons  such  as 
worn  out  tissues,  waste  alkaloids,  uric  acid  and  other  acids 
which,  in  the  concentrated  form,  are  called  "beef  tea."  Next 
comes  the  habitual  use  of  irritant,  toxic  alkaloids  of  hot  condi- 
ments, of  coffee  (caffeine),  bf  tea  (thein)  and  of  tobacco 
(nicotine).  All  these  toxic  irritants  affect  the  small  brain,  the 
circulation  (through  the  nerves  controlling  the  heart),  the 
spinal  column  and  the  sympathetic  nerves  that  control  the  sex 
functions  and  perversion  must  follow. 

Last  but  not  less  dangerous  is  the  alcohol  of  all  alcoholic 
beverages  which  as  a  protoplasmic  toxine  cripples  the  indi- 
vidual nerve  cells  of  the  weaker  nerves,  of  the  more  sensitive 
nerves  and  of  the  upper  convolutions  of  the  brain  in  which  are 
the  moral  faculties,  the  last  product  of  evolution.  This  process 
inhibits  the  circulation  of  blood  to  the  affected  convolutions 
and  by  reaction  increases  and  stimulates  the  circulation  in  those 
lobes  that  control  courage,  boldness  and  the  animal  senses  and 
passions.  Now  as  to  the  cure  of  sex  trouble.  Avoid  all  late 
dinners  and  going  to  bed  with  a  full  stomach.  Confine  your- 
self to  an  exclusive  unfired  diet  with  all  its  delicious  varieties. 

Eat  to  satisfaction  at  noon,  but  very,  very  sparingly  at  the 
last  meal,  if  at  all.  Take  plenty  "out  of  door"  exercise  espe- 


FOOD    THERAPEUTICS  223 

cially  when  it  is  cold.  Avoid  associating  with  your  own  sex 
as  that  aggravates  sex  trouble.  Mingle  only  with  those  of  the 
opposite  sex,  whose  moral  character  is  unreproachal>le  and 
then  cultivate  the  purest,  the  noblest  within  you  that  platonic 
affection  can  stimulate  and  cooperate  in  the  most  intellectually 
fascinating  amusements.  Seclusion  and  bashfulness  are  aggra- 
vating symptoms  of  this  diseae.  Avoid  all  promiscuous  gather- 
ings, where  doubtful  characters  are  admitted,  theatrical  and 
political  included.  Sexual  weaknesses  are  often  inherited 
through  ignorance  of  the  parents. 

Parents  should  not  desire,  crave  or  indulge  after  conception, 
for  even  immoral  thoughts  demoralize  these  functions  in  the 
fetus  often  for  life. 

PRIVATE  DISEASES 

The  diseases  which  attack  the  genito-urinary  organs  should 
be  no  more  private  or  secret  than  any  other  disease.  These 
diseases  may  be  innocently  contracted  by  coming  in  contact 
with  infected  surfaces  or  by  intemperate  indulgences;  but 
ninety  per  cent  of  these  diseases  are  transmitted  by  promiscu- 
ous intercourse.  Most  generally  the  bacteria  of  genital  diseases 
are  bought  from  those  who  cater  to  commercial  lust.  Urethritis, 
gonorrhea,  vaginitis,  leucorrhea  and  whites  are  sequels. 
Syphilis  is  similar  to  the  pox.  These  diseases  can  be  safely 
and  successfuly  cured  with  systematic  fasting,  followed  by  a 
strict  fruit — and  herb — diet,  when  both  the  water  cure  and 
plenty  of  sunshine  are  employed. 

MERCURY  POISONING 

Mercury,  in  its  various  forms,  is  the  king  "alterative"  (?) 
of  the  allopapthic  practice.  Quicksilver,  calomel,  (chloride  of 
mercury),  corrosive  sublimate,  blue  mass,  blue  pill,  hydrargy- 
rum, cum  creta,  mercuric  iodide,  red  precipitate,  turpeth  min- 
eral, cinnabar  and  mercurious  vivus  are  only  a  few  names  of 
its  many  preparations.  Typhoid  and  malaria  fever  germs  were 
once  killed  with  it,  but  the  poisoned  corpses  of  the  germs  could 


224  UNFIRED    FOOD 

not  be  eliminated  and  so  these  poisoned  the  patient,  and  up  to 
this  day  mercury  is  regarded  a  specific  in  syphilis — what  a  ter- 
rible mistake.  Mercury  because  of  its  extreme  poisonous 
nature  works  temporary  wonders — but — but  after  years  comes 
the  woeful  ( !)  reaction — . 

Dr.  Mathias  says:  "The  mercurial  disease  (secondary  and 
tertiary  syphilis)  is  more  destructive  than  venereal  diease." 
Mercury  has  brought  untold  suffering  to  millions  of  unsuspect- 
ing victims.  The  best  known  reactions  of  mercury,  are  saliva- 
tion (a  profuse  discharge  of  saliva),  ozaena  (stinking  of  mouth 
and  nose),  loosening  of  the  teeth  and  swelling  of  the  tongue. 
Most  people  never  suspect  that  mercury  may  be  the  cause  of 
barrenness  (sterility),  paralysis,  bone  cancers,  rotting  of  bones, 
consumption,  dropsical  effusion,  softening  of  the  brain  and  in- 
sanity. The  mercurial  doctor  guarantees  his  cure  "quick  and 
safe"  while  he  knows  that  when  the  reaction  comes  he  will  be 
forgotten. 

If  the  crisis  of  one  of  the  above  mercurial  reactions  should 
come  on  after  the  patient  had  lived,  for  some  time,  on  unfired 
food  the  doctors  would  (surely)  lay  it  to  the  food.  If  the  sys- 
tem should  react  on  the  poison  in  an  effort  to  expel  it  assist  the 
process  by  all  the  natural  mean  of  elimination,  which  are  water, 
air,  SUNSHINE  and  food.  The  nature  cure  life  is  the  safest. 
You  cannot  do  better,  since  the  drugs  would  add  fuel  to  the 
fire.  A  few  other  dangerous  drugs  are  Iodine,  Lead,  Zinc, 
Tin,  Bromides,  Iron,  Arsenic,  Belladonna,  Quinine,  Gold  and 
Silver.  Yes!  These  and  many  others  are  prescribed  under 
scientific  names,  the  names  of  their  compounds  or  any  old  name 
to  blind  the  suspicious  public. 

INSANITY  AND  OBSESSION 

Insanity  and  obsession  are  often  the  result  of  malnutrition. 
If  the  poisons  produce  from  negative  food  can  pervert  the  func- 
tions of  the  body  by  irritating  the  controlling  nerves;  what 
would  prevent  that  poison  from  irritating  the  brain  directly 
and  thus  perverting  its  functions?  If  the  tissues  become 


FOOD    THERAPEUTICS  225 

diseased  because  the  blood  is  poor  in  tonic  and  positive  salts; 
may  not  the  brain  be  affected  by  the  same  want?  If  the  re- 
sistance and  endurance  of  the  body  is  dependent  on  the  basic 
salts  supplied  in  organic  food ;  how  about  the  brain  ?  These  are 
only  pointers  by  the  way.  People  who  subsist  largely  on  neg- 
ative food  such  as  cooked  proteids,  flesh,  cooked  starches,  white 
bread  and  refined  sugar,  which  are  all  wanting  in  the  positive 
elements,  iron,  sodium,  magnesium  and  calcium  often  become 
very  negative  and  mediumistic.  They  are  then  easily  controlled 
by  beings  in  the  body  or  obsessed  by  low  and  degraded  beings 
out  of  the  body.  Drugs  and  intoxicants  often  aid  in  this  direc- 
tion. The  prevention  and  cure  lies  in  such  natural  foods  which 
are  rich  in  the  positive  salts.  Fresh  air  and  sunshine  must  not 
be  forgotten 

IVY  POISONING 
(Rhus  Toxicodendron) 

Poison  ivy  generally  affects  people  when  their  blood  does 
not  contain  the  proper  proportion  of  organic  salts,  especially 
organic  iron.  The  person  whose  blood  is  strongly  alkaline  may 
handle  the  ivy  with  impunity ;  on  the  other  hand  persons  whose 
blood  is  acid  may  be  poisoned  when  passing  on  the  windy  side 
of  the  place  where  the  ivy  grows.  The  poisoned  patient  should 
diet  mostly  on  herbs  and  roots ;  especially  those  rich  in  organic 
iron.  This  diet  will  also  keep  the  bowels  open  to  assist  elimina- 
tion. The  cold  wet  pack  is  the  best  application  to  the  affected 
parts  or  when  the  feet  are  affected  they  may  'be  kept  in  a  tub  of 
water.  Rhustox,  potency  x6,  may  be  given  as  an  antidote. 

f 

THE  ITCH 

The  itch  germ  is  another  scavenger  which  feeds  on  the 
filth  in  the  human  system.  Never  try  to  kill  these  germs  with 
mercurial  or  other  poisonous  salves  or  ointments  or  drugs,  for 
you  cannot  poison  these  germs  without  poisoning  the  infected 
and  adjacent  parts  of  your  body.  The  itch  is  not  a  local  disease 
for  the  germ  infects  the  whole  system  before  it  appears  as  the 


226  UNFIRED    FOOD 

itch ;  therefore  local  treatment  cannot  cure  it.  Don't  feed  these 
germs  and  they  will  leave.  Eat  unfired  foods  especially  herbal 
salads.  Increase  your  skin  elimination  with  cold  water  baths, 
and  rubbing,  sun  baths  and  air  baths.  Apply  the  cold  pack 
locally.  This  treatment  will  soon  starve  most  of  the  germs  and 
the  remainder  will  be  devoured  by  the  phagocytes  of  the  blood. 
The  suppressed  itch,  continues  its  activities  in  the  vital  organs 
unbeknown  to  the  patient  until — . 

ARTERIO  SCLEROSIS 

The  hardening  or  calcifying  of  the  arteries  is  due  to 
the  gradual  accumulation  of  inorganic  salts  (especially  the 
inorganic  salts  of  calcium)  in  the  blood  of  such  vegeta- 
rians who  persist  in  eating  cooked  foods.  Inorganic  salts 
cannot  properly  combine  with  the  cooked  proteids  or 
starches  to  form  elastic  connective  and  muscle  tissues  of  the 
arterial  walls.  When  any  inorganic  or  inert  material  in  the 
blood  infiltrates  into  the  walls  of  the  arteries  it  sets  up  irrita- 
tion and  then  it  is  quickly  imprisoned  in  a  callous  wall.  Let 
this  process  continue  long  enough  and — !  Mineral  water  may 
also  contribute  to  this  condition.  The  juices  of  fruits  and  the 
organic  salts  of  uncooked  foods  will  prevent  this  disease. 

RELAXED  MUSCLES 

Refined  and  inorganic  foods  (which  are  wanting  in  the  or- 
ganic protein  and  organic  potassium,  calcium  and  magnesium) 
cannot  produce  the  strongest  and  most  enduring  muscles,  even 
when  the  patient  does  take  plenty  of  sunbaths  and  exercise. 
Flabby  and  relaxed  muscles  and  tendons  are  the  secondary 
cause  of  the  falling  of  any  or  all  the  vital  organs.  This  often 
causes  intense  suffering.  When  the  muscles  which  hold  the 
vertebrae  of  the  spinal  column  in  place  relax  on  one  side,  those 
on  the  other  side  may  pull  one  or  more  vertebrae  out  of  place. 
The  displaced  vertebrae  then  press  on  the  nerve  which  branches 
from  the  spine  at  that  place.  The  irritation  set  up  in  that  nerve 


FOOD    THERAPEUTICS  227 

will  not  be  felt  at  the  place  of  dislocation,  but  in  the  vital  organ 
to  which  that  nerve  goes.  This  is  the  cause  of  many  misleading 
symptoms  which  are  mistaken  to  be  caused  by  some  imaginary 
disease. 

The  osteopath  may  replace  or  correct  such  dislocations  and 
thereby  relieve  the  suffering  so  caused;  but,  unless  the  system 
is  properly  fed  with  organic  foods,  which  will  tone  and  rebuild 
the  relaxed  muscles,  those  vertebrae  may  slip  out  of  place  and 
-! — .  Often  the  cartilages  between  the  vertebrae  shrink  from 
want  of  proper  food,  and  this  may  also  be  the  cause  of  pressure 
on  some  nerve.  Many  an  expensive  and  unnecessary  operation 
is  performed,  especially,  on  confiding  women,  only,  to  cripple 
them  for  life.  Such  diseases  can  only  be  truly  prevented  and 
cured  by  feeding  on  natural  food,  rich  in  organic  potassium, 
calcium  and  magnesium.  When  the  muscles  regain  their  nor- 
mal tonicity  every  fallen  vital  organ  will  be  drawn  into  place 
and  even  the  spine  will  become  straighter. 


LICE 

Lice  are  a  necessary  and  blessed  evil,  because  they  awaken 
negligent  people  to  the  duty  of  cleanliness.  People  who  are 
otherwise  cleanly  do  not  know  that  the  eliminative  function  of 
the  skin  must  be  active  and  here  the  lice  come  to  cause  them  to 
give  their  skin  a  cold  bath  and  massage.  Unnatural  food  and 
too  heavy  clothing  also  pervert  the  activity  of  the  skin  and  thus 
make  it  necessary  for  the  lice  to  help  eliminate  the  effete  mat- 
ter. Do  away  with  the  necessity  of  having  lice  by  tending  to 
cleanliness,  to  skin  activity  and  skin  elimination  and  to  the  use  of 
{natural  food ;  and  then  the  lice  will  leave  you  or  your  children 
like  any  other  disease.  Never  commit  the  crime  of  smearing 
blue  ointment  or  any  other  poisonous  salve  on  the  bodies  of 
your  dear  children.  Only  when  the  extreme  emergency  re- 
quires it,  you  may  soak  and  rub  the  hair  in  kerosene,  no  longer 
than  three  or  four  minutes,  and  then  quickly  apply  soap  and 


228  UNFIRED   FOOD 

water  until  the  least  odor  of  kerosene  is  washed  out.  Remem- 
ber that  kerosene  absorbed  through  the  skin  acts  as  an  irritant 
poison  and  is  hard  to  eliminate.  Kerosene  like  the  coal  tar 
products  will  show  its  effects  in  the  iris  of  the  eye. 


THE  TONGUE 

The  tongue  is  a  valuable  aid  in  diagnosing  the  condition  of 
the  digestive  and  eliminating  organs.  In  perfect  health  the 
tongue  is  clean,  moist,  without  prominent  papillae,  is  round  at 
the  edges  and  lies  loose  in  the  mouth.  A  dry  tongue  indicates 
fever,  nervous  prostration  and  depression.  A  white  tongue  in- 
dicates fever,  often  due  to  a  sour  stomach.  A  moist  and  yellow- 
ish-brown tongue  indicates  a  disordered  digestion.  A  dry  and 
brown  tongue  indicates  intestinal  troubles,  often  connected 
with  typhoid  germs.  A  dry  and  red  tongue  indicates  gastric 
and  intestinal  inflammation.  Large  and  very  red  papillae  on 
the  end  of  the  tongue  indicates  scarlet  fever. 

A  yellow  coating  on  the  tongue  indicates  liver  derangement. 
A  sharp  pointed  red  tongue  indicates  inflamation  or  irritation 
of  the  brain.  Most  of  the  above  indications  of  the  tongue  are 
connected  with  dietetic  mistakes  and  the  indicated  trouble  can 
then  be  corrected  by  selecting  the  proper  foods. 


FOOD   THERAPEUTICS  229 


Diagnosing  Disease  from  the  Iris  of  the  Eye 

The  iris  of  the  eye  in  normal  health  is  of  an  even  color  without  any 
spots,  rings  or  spokes.  Every  injury,  poisonous  drug,  irritation,  inflam- 
mation and  nervous  or  functional  disorder  in  any  part  of  the  body  can 
be  seen  in  the  corresponding  part  of  the  iris  of  the  eye.  Dark  or  black 
lines  or  spots  indicate  inactive,  dying  or  paralyzed  nerves  or  loss  of  tissue 
in  the  corresponding  part  of  the  body.  Light  or  white  lines  or  spots 
indicate  irritation,  inflammation  or  catarrhal  affections.  A  white  line 
around  a  black  mark  indicates  a  healing  of  the  defects. 

Drug-poisoning  is  generally  indicated  in  the  iris  by  the  natural  color 
of  the  particular  poison.  Thus:  Sulphur  and  quinine  shows  yellow; 
iodine,  red;  iron,  rust-brown;  lead,  grayish  blue;  salycil,  dirty  gray;  ar- 
senic, grayish  white ;  mercury,  metallic  white ;  strychnine,  yellowish  white 
lines  and  phenacetin  and  creosote  shows  white.  In  this  manner  the  signs 
of  the  iris  indicate  the  seat  of  the  disease  and  its  cause  with  unerring  pre- 
cision. The  drug-signs  indicate  in  what  part  of  the  body  the  poison  has 
accumulated  and  where  it  is  doing  its  destructive  work.  Nurses  and 
mothers:  Study  the  "Diagnosis  from  the  Eye"*  diligently  for  it  will 
make  you  better  tropho-therapeutists. 


*  On  receipt  of  one  Dollar  in  money  order  we  will  mail  you  a  cop*y  of 
the  "Diagnosis  From  the  Eye." 


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PROMISCUOUS  SUBJECTS 

This  department  contains  further  information  on  hygienic  living  and 
feeding,  commercial  food  and  other  subjects  which  should  be  better 
understood  by  all. 


PROMISCUOUS   SUBJECTS  233 


HYGIENIC  DIETETICS 

Hygienic  Dietetics  is  that  branch  of  science  that  treats  on  proper 
food  and  its  relation  to  health.  This  subject  becomes  very  brief  when 
we  understand  that  natural  food,*  unperverted  food  (unfired  food),  is 
the  only  proper  food,  the  only  hygienic  food  and,  truly,  the  only  health 
perpetuating  food.  A  hygienic  diet  therefore  involves  a  selection  of  the 
best  natural  food  material  on  hand  or  procurable.  Natural  food  must 
be  cleansed  for  hygienic  reasons  and  it  may  be  prepared  and  combined 
so  that  it  may  appeal  more  favorably  to  sight,  smell  and  taste;  but  its 
chemical  constitution  must  not  be  changed  (can  not  be  improved)  by 
any  artificial  process.  The  nurse  should  always  aim  to  so  prepare  natural 
food  that  it  may  give  the  greatest  pleasure  in  thorough  mastication  and 
ensalivation.  Tasting,  chewing  and  ensalivation  are  the  first  steps  to 
perfect  digestion  and  assimilation;  assimilation  of  those  elements  re- 
quired and  craved  by  the  system.  Diet  does  not  imply  starvation  or 
denial  of  the  natural  gratification  of  hunger  and  appetite  nor  the  rejection 
of  any  wholesome  food.  Therapeutic  diet  embraces  scientific  selection 
of  foods  which  contain  the  elements  for  the  reconstruction  of  impaired 
organs  and  for  re-establishing  their  natural  functions.  It  also  embraces 
systematic  fasting  when  it  is  necessary  to  aid  nature  in  tearing  down 
and  consuming  old  and  useless  tissue  to  make  room  for  perfect  recon- 
struction. A  cheerful  atitude  of  mind,  proper  social  environment,  fresh 
air,  exposure  to  sunlight,  proper  use  of  water,  recreating  exercises  and 
peaceful  sleep  are  indispensable  factors  in  restoring  and  perpetuating 
health. 

THE  DAILY  RATION 

People  who  can  boast  of  ordinary  health  and  do  an  average 
day's  work  require  no  more  than  three  meals  per  day,  namely,  breakfast, 
lunch  and  dinner,  with  an  interval  of  four  to  five  hours  between  them. 
Those  who  are  under  nature  cure  treatments  do  better  on  two  meals 
per  day,  which  should,  then,  be  taken  from  six  to  eight  hours  apart. 
Let  your  breakfast  consist  of  fruits  (unprepared),  a  fruit  salad  or  a 
crisp  herb  salad,  followed  by  a  small  dish  of  brawn  food.  Lunch  may 
consist  of  either  an  orangeade,  a  tamarade,  a  lemonade,  a  rhubarbade  or 
a  cup  of  nut  milk,  and  a  salad,  followed  by  a  regular  dish  of  brawn 
food.  A  packed  shop  lunch  will  be  described  farther  o.n>.  If  you  had 
fruit  for  breakfast  and  lunch,  then  choose  herbs  and  roots  for  your 
dinner — salad.  The  menu  should  consist  of  a  dish  of  uncooked  soup, 
an  ounce  of  nibblers,  a  dish  of  salad,  a  dish  of  brawn  food  and  an  ounce 

(*Natural  food  is  defined  under  introductory  subjects). 


234  UNFIRED    FOOD 

of  cereal  confection  or  a  small  dish  of  fruit  dessert.  In  place  of  the 
salad  may  be  served  a  quarter  of  an  unfired  pie.  A  dinner  served  in 
the  order  prescribed  may  be  large  for  a  person  of  ordinary  capacity,  but 
that  can  be  remedied  by  diminishing  the  dishes  of  the  last  course, 
Whatever  you  eat,  eat  slowly  and  search  every  morsel  for  its  flavor  and 
enjoy  it  all.  Cultivate  the  tastebuds,  as  they  are  the  tally  keepers  of 
the  stomach.  Every  flavor  tasted  in  the  mouth  stimulates  the  flow  of 
an  appropriate  digestive  fluid  in  the  alimentary  canal;  therefore  all 
the  food  that  passes  the  tastebuds  has  a  diminished  food  value  because 
the  stomach  is  not  prepared  for  it.  Use  your  teeth  well  while  you 
have  them  or  you  will  lose  them  for  want  of  healthful,  blood  circulating 
exercise.  Do  not  think,  talk  or  transact  business  while  you  eat.  Do 
not  talk  of  any  disagreeable  food  or  flesh  at  the  table.  Good  humor, 
jolly  stories  and  occasional  laughter  are  most  wholesome  and  beneficial 
additions  to  natural  food.  When  your  saliva  is  exhausted  do  not  sub- 
stitute other  liquids,  but  cease  to  eat  for  the  time.  Do  not  order  a  dish 
which,  you  fear,  will  not  agree  with  you,  and  do  not  eat  it  if  set  before 
you ;  for  your  stomach  will  have  heard  your  thoughts,  your  suspicions, 
and  therefore  will  object  to  receive  the  food  you  suspicioned.  The  best 
food  will  not  agree  with  you  if  you  fear  and  suspicion  it. 

Use  china  or  glassware  for  fruit  juices  or  vegetable  juices.  The 
oxides  of  lead,  tin  or  zinc,  produced  by  the  action  of  fruit  or  vegetable 
juices,  are  very  poisonous.  The  practice  of  cooking  or  steaming  vegeta- 
bles is  unhygienic  and  uneconomical  from  every  point  of  view.  The 
human  animal  developed  and  flourished  for  thousands  of  years  on 
natural  (uncooked)  foods  and  they  are  still  the  most  wholesome. 


A    SHOP-LUNCH. 

PACKED  LUNCHES 

It  is  everything  but  pleasant  to  be  pointed  at  as  a  crank  or  to  be  the 
subject  of  gossip  and  ridicule  among  the  besotted  people  with  whom 
one  is  forced  to  associate  or  to  be  the  laughing  stock  of  one's  unin- 
formed fellow  laborers.  It  is  not  wise  to  give  the  ignorant  a  chance  to 
make  a  fool  of  you;  therefore  let  no  one  know  that  your  food  is  of  a 
different  nature.  The  unbaked  bread  prescribed  in  this  book  can  be 
sliced  and  sandwiched  just  like  other  bread ;  while  one  sandwich  of  this 


PROMISCUOUS    SUBJECTS  235 

bread  will  satiate  you  more  than  three  of  the  other.  When  you  have 
finished  your  bread  eat  two  or  three  apples  or  other  fruit  which  you 
may  have.  You  need  not  be  conspicuous  with  this  diet  unless  you  like 
to  brag.  The  above  illustration  shows  the  author's  lunch  outfit,  which 
he  carried  daily  for  more  than  five  years.  The  four  ounce  tin  box  in 
front  of  the  scale  holds  about  three  ounces  of  rawn  food.  This  box  full 
of  brawn  food  and  two  or  three  apples,  pears,  oranges  or  half  a  pound 
of  grapes  fully  satisfied  his  gastric  wants.  When  the  men  would  eat 
their  habitual  slice  of  bread  at  ten  a.  m.  the  author  would  keep  them 
company  by  eating  an  apple,  a  chunk  of  cocoanut  or  a  few  nuts.  He 
had  formed  the  strict  habit  of  drinking  a  cup  of  water  thirty  minutes 
before  lunch  time  and  now  he  would  advise  all  naturists  to  form  that 
habit  in>  place  of  drinking  at  lunch  time.  When  good  water  could  not 
be  had  where  he  worked  he  carried  it  in  a  coffee  bottle.  The  six  ounce 
glass  jar  in  front  of  the  lunch  box  is  advisable  for  those  who  find  that 
they  require  more  than  three  ounces  of  brawn  food.  The  two  ounce 
jar  back  of  the  apples  contains  one  ounce  of  nuts. 

THE  AVERAGE  RESTAURANT  DINNER 

If  all  the  promiscuous  dishes  called  for  by  the  average  restaurant 
customer  were  minced,  macerated  and  churned  into  one  dish  and  served 
as  his  bill  of  fare,  the  sight  of  it  would  cause  aversion;  he  would  call 
it  swill  and  walk  away  hungry.  Let  that  dish  stand  at  the  temperature 
of  the  stomach  for  several  hours  and  it  might  be  impossible  to  compare 
it  with  Limburger  cheese.  If  many  a  man,  after  a  civilized  debauch  of 
gluttony,  could  take  his  stomach  into  his  hands  and  look  at  the  con- 
tents— he  might  drop  it  all.  The  culinary  art — yes !  That  sounds  lofty 
— but  it  is  degrading. 

WHY  VEGETARIANS  FAIL 

Many  "would  be"  vegetarians  who,  by  sad  experience,  have 
learned  that  death  is  in  the  "flesh  pot,"  seek  information  on  the 
subject  of  diet,  but,  alas,  they  are  generally  misinformed  by  teachers 
and  reformers  who  have  only  half  of  a  truth  and  can  not  get  away 
from  extremes  of  some  kind.  The  present  diet  of  the  uninformed  civi- 
lized world  is  a  most  perverted  one.  It  consists  mainly  of  flesh,  white 
flour  (starch)  bread,  refined  sugar  and  animal  fats.  It  is  very  very 
poor  in  organic  salts,  but  rich,  yes,  remarkably  rich,  in — drugs.  Every- 
thing must  be  cooked,  roasted,  baked,  salted,  spiced  and  spoiled  before 
it  is  fit  to  eat — (  ?)  Some  good  uninformed  people  have  acquired  such 
perverted  tastes  that  they  can  not  relish  an  apple,  a  banana,  an  orange 
or  watermelon  unless  it  is  cooked,  baked  or  salted  and  peppered.  This 
diet  of  flesh  and  cooked  carbohydrates  oversaturates  the  human  system 
with  albumen  poisons  and  carbonic  acid  gas.  Take  the  flesh  out  of  this 
diet  and  it  is  worse  than  starvation.  Atonicity  followed  by  ruptures  is 
often  the  result  of  this  experiment.  Next  comes  the  proteid  advocate 


236  UNFIRED    FOOD 

with  cooked  legumes,  baked  nuts  and  sterilized  milk.  Although  this 
nitrogenous  food  is  free  from  ready  waste  poisons,  yet  on  account  of 
being  cooked  it  is  predisposed  to  break  down  into  proteid  poisons  like 
the  tiesh  diet.  It  is  true,  this  proteid  food  has  enough  positive  organic 
salts  to  neutralize  the  waste  acids  it  may  produce ;  but  the  process  of 
cooking  renders  those  salts  uselessly  neutral  and  stable.  Therefore  an 
over  ingestion  of  cooked  proteid  foods  may  prove  nearly  as  destructive 
as  flesh  food.  Next  comes  the  salt  advocate  with  the  theory  of  "Saline 
starvation."  He  analyzes  the  animal  body  and  finds  that  it  is  composed 
of  a  certain  percent  of  various  salts.  These  salts  waste  and  therefore 
must  be  replenished.  He  analyzes  the  various  foods  and  finds  that 
vegetables  (especially  spinach  and  beets)  are  richest  in  saline  elements. 
He  certainly  found  part  of  the  truth  but  he  did  not  investigate  the  effect 
of  cooking  on  the  saline  elements.  Cooking  alters  every  organic 
molecule  and  mineralizes  and  frees  the  most  important  saline  elements. 
He  advocates  steam  cooking  in  order  that  the  free  salts  may  not  be  cast 
away  with  the  boiling  fluid.  Those  who  have  tested  this  extreme  have 
found  that  the  free,  unorganized  salts  of  cooked  vegetables  have  ap- 
proximately the  same  effect  on  the  body  as  strong  mineral  waters. 
Where  the  cooked  proteid  and  albumen  diet  produces  uric  acid  saturation 
with  its  consequent  aches  and  pains  these  inorganic  salts  may  collect  in 
the  joints  and  muscles  and  produce  stiffness  from  irritation.  These 
inorganic  salts,  like  baking  soda  and  table  salt,  are  often  eliminated  in 
catarrhal  eruptions  and  inflamed  armpits.  Those  who  have  met  with 
the  discomforts  of  this  diet  go*  to  an  other  rash  extreme,  adopting  the 
"nut  and  fruit  diet"  and  forbidding  every  vegetable  that  grows  in  or 
near  the  ground.  The  weak  point  in  this  diet  is  that  it  produces  extreme 
negativeness  which  is  often  followed  by  mediumistic  insanity.  Now  if 
flesh  is  saturated  with  the  waste  poisons  of  the  animal,  if  cooked  proteid 
foods  produce  poisonous  alkaloids,  uric  and  other  acids,  if  cooked  carbo- 
hydrate foods  produce  carbonic  acid  gas  and  saturate  the  blood  with 
soluble  starch,  glucose  and  "refined (?)"  sugar;  if  cooked  vegetables 
contain  useless  free  inorganic  salts,  and  if  the  nut  and  fruit  diet  is  not 

rich  enough  in  positive  organic  salts  —  what  is  good  to  eat?       ? 

( !)    ?     Does  this  look  like  an  insurmountable  "trilema" — "quadri- 

lema"  or — "omnilema"?  How  did  Nature  evolute  the  human  animal 
before  he  knew  about  fire ;  before  he  could  make  a  caldron  ?  How  does 
the  anthropoid  ape  survive  his  uncooked  diet  and  thrive?  Is  there  really 

such  a  thing  as  a  RAW  product  in  the  realm  of  natural  food?  ! 

p—o—o— r,  perverted  humanity !  RETURN  TO  NATURE  and  adopt 
that  wholesome  unfired  diet  which  includes  all  natural  food.  This  diet 
supplies  every  want  of  our  anatomical  economy  and  it  can  be  prepared, 
combined  and  served  as  neatly,  artistically  and  temptingly  as  imag- 
ination and  ingenuity  can  contrive,  refinement  and  culture  can  de- 
mand and  as  varied  as  unperverted  tastes  can  crave.  The  unfired 
foods  always  produce  a  feeling  of  satisfaction  when  enough  has  been 
eaten,  hence  overeating  is  unusual.  When  the  system  is  once  accus- 


PROMISCUOUS    SUBJECTS  237 

tomed  to    the  unfired  diet  there  will  be  a  reliable  craving  for  the  right 

variety.     You  may  fill  your  stomach  with  impunity  on  the 

soups  and  salads  prescribed  in  this  book.  Unfired  foods  do  not  ferment 
in  the  stomach  unless  a  blunder  was  made  in  combining  them.  Unfired 
foods  can  not  sneak  into  the  system  without  a  natural  provision.  The 
fermentation  of  unfired  food  is  not  half  as  injurious  as  the  fermentation 
of  the  same  cooked  food.  The  variety  of  natural  foods  in  their  season 
can  support  vitality,  health  and  endurance  when  cooked  foods  fail. 

FLETCHERIZATION 

In  order  to  derive  the  greatest  benefit  from  all  food  ingested  it  must 
be  well  macerated  by  the  teeth,  properly  ensalivated  and  thoroughly 
enjoyed.  The  teeth  did  not  -evolve  without  the  demand  of  necessity. 
The  mechanical  action  of  chewing  starts  the  saliva.  No  solid  food 
should  be  swallowed  until  it  is  soup  in  the  mouth.  Even  liquid  foods, 
water  included,  is  more  beneficial  when  chewed  and  churned  to  mix 
them  with  saliva.  Saliva  is  the  most  important  digestive  fluid  and 
solvent  for  starch.  For  this  reason  starchy  food  should  be  eaten  dry  in 
order  to  facilitate  the  infiltration  of  saliva.  It  is  a  proven  fact  that 
the  gastric  fluids  differ  according  to  the  flavor  of  the  food  tasted.  There- 
fore every  particle  of  food  should  be  scrupulously  tasted  and  enjoyed. 

The  nerves  of  taste  are  also  in  close  sympathy  with  the  solicitations 
of  hunger  and  craving  for  special  food  material.  When  the  taste  buds 
report  the  needed  elements  present  a  sense  of  satisfaction  takes  place. 
This  explains  the  cause  of  overeating.  The  quantity  and  quality  of 
saliva  is  improved  by  using  it  consciously.  The  sense  of  taste  is  also 
cultivated  by  the  enjoyment  of  natural  flavors.  Those  who  would  be- 
come healthy  and  beautiful  should  Fletcherize  their  unfired  food  with 
diligence. 

SOAKING 

All  starchy  foods,  such  as  cereals,  are  best  eaten  dry  for  soaking 
water  into  them  interferes  with  the  salivary  digestion.  If  they  are  soaked 
for  the  purpose  of  flaking  then  the  flakes  should  be  dried  again  in  the  sun. 

OVEREATING 

A  moderate  supply  of  unfired  foods  in  season  will  furnish  almost  all 
the  elements  needed  in  building  and  sustaining  a  healthy,  well  balanced 
body.  There  is  little  room  for  overeating  where  the  system  does  not 
crave  for  wanting  elements  of  food.  Where  the  diet  consists  largely 
of  meat,  boiled  potatoes  and  white  wheaten  bread  it  is  natural  that  the 
system  should  demand  a  large  quantity  of  trashy  food  to  find  a  little 
of  the  tonic  elements.  Satiation  has  nothing  to  do  with  the  size  of 
the  stomach  or  the  bulk  of  food  material.  The  tastebuds  control  appetite 
by  recording  either  a  plenty  or  want  of  essential  elements.  A  salad 


238  UNFIRED    FOOD 

consisting  of  one-half  ounce  of  young  linden  leaves  and  one  ounce  of 
flaked  nuts  is  more  satiating  than  one-half  pound  of  white  wheaten 
bread.  Try  this  salad  and  prove  the  fact  to  yourself.  There  is  very 
little  danger  or  risk  in  overeating  on  natural  unfired  foods  as  prescribed 
in  this  book  because  they  are  not  so  apt  to  ferment  and  cause  autointoxi- 
cation as  cooked  foods.  An  improper  combination  of  unfired  foods  may 
ferment,  but  if  it  does  the  poisons  produced  are  not  as  detrimental  as 
those  of  any  cooked  food,  and  a  subsequent  meal .  consisting  of  a  large 
dish  of  vegetable  salad  only  will  invariably  cure  the  trouble.  If  you 
indulge  in  two  or  three  meals  each  day  four  hours  apart  you  will  not  be 
tempted  to  overeat. 

FASTING 

Nature  often  prescribes  her  own  method  of  cure  by  taking  away  the 
appetite  and  craving  for  food.  She  even  goes  so  far  as  creating  an  irre- 
sistible aversion  for  food.  These  signs  should  be  promptly  and  religiously 
obeyed.  Food  should  not  be  touched  until  there  is  a  natural  craving  for 
it.  When  and  as  long  as  the  patient  has  fever  no  food  should  be  offered 
him  except  plenty  of  water  internally  and  externally.  Foods  simply  add 
fuel  to  the  already  raging  fire  and  create  danger.  Pure  fruit  juices 
and  vegetable  juices  diluted  with  50  to  75  per  cent  of  pure  water  are 
Nature's  best  aid  in  counteracting  and  eliminating  disease.  Read  the 
article  on  blood  purifiers.  A  protracted  fast  is  sometimes  the  best 
means  of  correcting  perverted  vital  functions  and  disorderly  proliferation. 
A  fast  of  three  to  five  days  is  the  best  means  of  increasing  will  power. 
It  must  be  remembered,  however,  that  unless  you  can  absolutely  van- 
quish the  desire  and  craving  for  food  during  the  fast,  even  in  the  pres- 
ence of  luscious  fruit,  you  will  indulge  in  dangerous  starvation.  During 
your  fast  you  must  not  allow  the  presence  of  food  to  stimulate  the  flow 
of  saliva  or  gastric  juice.  If  you  can  not  do  this  do  not  fast  more  than 
three  days.  During  the  second  day  you  may  be  troubled  with  a  very 
sick  spell,  but  do  not  allow  this  to  discourage  you,  as  it  is  only  a  storm 
of  adjustment  and  is  on  the  third  day  followed  by  a  sweet  calm  of 
lightness  and  clearness.  If  food  is  taken  during  the  sick  spell  of  the 
second  day  the  beneficial  effect  is  destroyed.  Benedict  Lust,  N.  D., 
says.  "There  is  no  disease  that  can  resist  a  proper  period  of  sane  fasting 
scientifically  employed,"  provided  the  patient  has  enough  vitality  and 
will  power. 

H.  Lindlahr,  M.  D.,  says :  "Fasting  is  a  two  edged  sword  which  may 
do  as  much  harm  as  good  when  promiscuously  employed."  Fasting  is 
indicated  in  diseases  caused  by  mistakes  in  diet;  such  as  colds,  catarrh, 
tonsilitis,  obesity,  rheumatism  and  incipient  consumption.  Some  cults  of 
the  orient  advise  fasting  as  a  cure  for  old  age.  The  process  is  to  fast 
until  the  old  and  worn  tissues  are  consumed  in  the  effort  to  sustain  life 
and  then  they  partake  of  a  selected  diet  to  rebuild  them  a  young  body. 

Fasting  for  health  is  absolutely  useless  as  long  as  the  intestines  and 


PROMISCUOUS    SUBJECTS  239 

colon  are  full  of  decaying  and  rotten  faeces.  During  the  week  before 
the  fast  the  patient  should  diet  only  on  fruits,  herbs  and  roots  in  order 
to  give  tonicity  to  the  intestinal  tract.  The  last  day  he  should  eat  only 
lettuce  or  cabbage  because  this  is  most  easily  carried  along  by  the  peris- 
taltic intestinal  motion1.  Lettuce  or  cabbage  is  the  least  injurious  if 
portions  of  it  do  remain  in  the  intestines  and  decay.  This  seldom  hap- 
pens. Drink  all  the  water  you  crave  during  the  fast.  Never  break  a  fast 
abruptly.  Eat  very  little  the  first  day.  Break  the  fast  with  oranges, 
watermelon  or  some  other  light  and  juicy  fruit.  In  conclusion,  do  not 
undertake  a  fast  of  more  than  three  days  unless  you  are  properly  in- 
formed or  have  the  care  of  a  competent  doctor. 

VARIETY 

"Variety  is  the  spice  of  life,"  but  do  not  indulge  in  all  the  varieties 
at  once  or  you  will  have  no  variety.  You  may  indulge  in  simple  har- 
monious and  scientific  combinations  of  foods  for  the  sake  of  the  pleasing 
blends  of  flavors  and  the  satisfying  of  important  wants  and  craving  of 
the  system  at  one  sitting,  but  do  not  mix  and  jumble  together  foods 
that  are  foreign  to  one  another  nor  mix  a  promiscuous  something  of 
everything  lest  you  baffle  the  digestive  functions  and  get  into  trouble. 
Always  plan  for  such  an  artistic  display  and  arrangement  of  the  foods 
to  be  partaken  that  they  will  appeal,  through  the  eyes,  to  the  highest 
sense  of  art  and  refinement  and  vary  succeeding  settings  to  give  new 
delight  to  those  finer  senses. 

Each  dish  of  a  menu  should  be  so  changed  in  a  succeeding  menu  that 
both  the  sense  of  smell  and  taste  may  be  delightfully  surprised,  but 
in  this  do  not  cater  to  perverted  taste  and  craving,  or  the  lickerish 
palate  of  the  glutton  except  with  a  determination  to  bring  about  nor- 
mality and  natural  harmony  of  sense  and  function.  In  order  to  enjoy 
to  the  fullest  extent  the  pleasures  of  health  provide  the  stomach  with  a 
variety  or  change  of  material  in  succeeding  menus  in  order  to  give 
the  system  a  chance  to  absorb  all  the  required  elements  provided  in 
foods.  This  is  accomplished  by  changing  off  or  alternating  in  the  lines 
of  fruits,  herbs,  roots,  grains  and  nuts. 

Above  all,  plan  all  variety  as  a  means  to  physical,  mental,  moral, 
spiritual  and  social  health  and  within  the  limits  of  your  financial  standing. 

THE  TOXIC  POISONS  OF  EMOTION 

The  operations  of  anger,  fear,  fright,  terror  and  grief  produce  danger- 
ously toxic  poisons  in  the  organism  which,  according  to  the  quantity 
produced,  may  cause  congestion  of  the  blood,  resulting  in  fainting  or 
death.  It  may  cause  accute  or  chronic  illness  or  it  may  cripple  some 
function  of  the  organism  temporarily  or  for  life.  Everv  one  has  wit- 
nessed proof  of  this.  Slaughtered  meat  is  saturated  with  this  poison 


240  .  UNFIRED    FOOD 

and  it  will  irritate  the  nerves  and  burden  the  eliminative  organs  of  the 
consumer.  It  may  determine  the  turning  point  for  life  or  death  in  the 
crisis  of  disease. 

FLESH  A  STIMULANT 

Flesh  food  is  saturated  with  the  waste  products  of  muscle  and  nerve 
activities  and  ptomaines.  These  are  toxic  poisons  which  intoxicate  deli- 
cate persons  like  alcohol.  When  these  poisons  irritate  the  nerves  con- 
trolling the  heart,  the  blood  pressure  is  raised  with  a  corresponding 
sense  of  exhilaration  which  is  followed  by  reactionary  depression.  The 
blood  which  is  saturated  with  uric  acid  (the  waste  product  of  flesh 
food),  is  sluggish,  thick  and  viscid.  Every  new  addition  of  this  waste 
poison  liquifies  the  blood  temporarily  by  chemical  oversaturation, 

but (  ?)  (!)  This  process  is  cotemporary  with  the  increased  blood 

pressure. 

W.  M.  Cornell,  M.  D.,  LL.  D.,  says  that  flesh  food  lays  the  foun- 
dation for  inflammatory  diseases,  tends  to  produce  a  putrid  diathesis 
and  putrid  diseases  and  also  has  a  bad  effect  upon  the  mind,  producing" 
peevishness,  fretfulness  and  an  irritable  disposition. 

When  the  blood  is  saturated  with  the  waste  products  of  flesh  it  is 
fertile  soil  for  cancers  and  for  zymotic  and  bacterial  infections.  The 
food  elements  in  flesh  are  wholly  catabolized  (i.  e.,  worn  out),  and  there- 
fore take  up  energy  in  metabolic  changes  instead  of  giving  out  energy. 

EGGS 

The  most  common  and  prevailing  danger  of  eating  eggs  are  albumen 
poisoning.  This  fact  is  little  understood,  and  therefore  overlooked  and 
reluctantly  accepted  by  the  majority  of  people  who  are  slaves  to  per- 
verted appetites.  All  the  albuminous  food  ingested  and  absorbed  in 
excess  to  the  requirements  of  the  tissues,  catabolizes  (disintegrates)  into 
proteid  waste  (uric  and  other  acids).  Excessive  proteid  waste  in  the 
blood  is  the  cause  for  rheumatism  and  similar  disea*ses  and  the  same 
substance  is  the  food  for  all  bacteria  and  miasma  of  disease.  The 
Farmers  Bulletin  No.  128  by  C.  F.  Langworthy,  Ph.  D.,  expresses  the 
following  facts.  "Overindulgence  in  eggs,  as  is  the  case  with  other 
foods,  may  induce  indigestion  or  other  bad  effects.  Furthermore,  eggs 
may  be  the  cause  of  communicating  some  bacterial  disease  or  some 
parasite.  An  egg  may  become  infected  with  micro-organisms,  either 
before  it  is  laid  or  after.  The  shell  is  porous,  and  offers  no  greater 
resistance  to  micro-organisms  which  cause  disease  than  it  does  to  those 
which  cause  the  egg  to  spoil  or  rot.  One  of  the  most  common  trou- 
bles due  to  bacterial  infections  of  eggs  is  the  more  or  less  serious  illness 
sometimes  caused  by  eating  those  which  are  "stale."  This  often  re- 
sembles ptomaine  poisoning,  which  is  caused,  not  by  the  micro-or- 
ganisms themselves,  but  by  the  poisonous  products  which  they  elabo- 


PROMISCUOUS    SUBJECTS  241 

rate  from  materials  on    which    they    grow.      Occasionally  the  eggs  of 
worms,  etc.,  have  been  found  inside  hens'  eggs." 

Sickly  and  emaciated  persons  are  often  ignorantly  fed  to  death 
on  eggs  and  their  products.  Boiling  or  scrambling  the  egg  makes  it 
less  digestible  and  gives  it  the  predisposition  to  disintegrate  into  un- 
favorable compounds. 

MILK 

Fresh  milk  from  healthy  cows  or  goats  is  good  for  those  infants 
who  can  not  be  supplied  with  mothers  milk.  Cow's  milk  should,  at  first, 
be  diluted  with  forty  percent  of  pure  water,  to  make  it  similar  to  mother's 
milk,  but  never  add  any  other  inorganic  or  chemical  ingredient.  The 
water  may,  gradually,  be  substituted  with  the  juices  of  luscious  fruits 
which  will  then  supply  the  increasing  requirement  of  organic  salts.  Our 
primitive  mothers  weaned  their  infants  with  the  juices  and  soft  pulp  of 
luscious  fruits  but  succulent  herbs  were  used  when  fruits  could  not  be 
had.  When  the  infant  becomes  constipated  give  it  some  well  churned 
(or  beaten)  thick  milk  diluted  with  fruit  juice  (or  water).  After 
the  child  is  weaned  fresh  milk  ceases  to  be  natural  or  wholesome 
food.  Milk  is  only  naturally  beneficial  and  wholesome  for  emaciated 
adults  when  it  has  become  curdled.  A  cup  of  churned  thick  milk  or 
buttermilk  along  with  a  dish  of  green  salad  may  be  served  to  con- 
valescents with  good  results. 

FOOD  AND  MORALITY 

The  science  of  sarcognomy  teaches  that  there  is  an  interdependence 
of  harmony  between  all  parts  of  the  body  and  between  all  their  corre- 
sponding functions,  that  every  function  of  the  body  is  in  close  sympathy 
with  a  corresponding  function  of  the  mind  and  that  the  physical,  spirit- 
ual and  moral  health  is  dependent  on  the  normal  and  harmonious  func- 
tioning of  every  part  of  the  body  as  well  as  every  organ  of  the  mind. 
The  "Diagnosis  from  the  Eye"  proves  this  science.  The  science  of 
feeding  teaches  that  unnatural  food  perverts  the  functions  of  alimen- 
tation directly  and  indirectly,  that  the  character  of  the  blood  is  deter- 
mined by  the  character  of  food  and  that  the  healthy  functioning  of 
every  organ  in  the  body  is  dependent  on  the  character  of  the  blood. 
Therefore  we  may  expect  disease,  immorality  and  insanity,  all,,  from 
the  same  cause,  namely,  unnatural  food. 

THERAPEUTIC  VALUE  OF  FRUITS 

In  chronic  and  acute  diseases  where  fasting  is  not  quite  advisable 
it  is  still  best  to  refrain  from  taxing  the  digestive  organs  with  bulky 
foods  especially  where  the  crisis  must  be  hastened  to  give  Nature  a 
chance  to  be  victorious.  During  the  high  fever  period  the  patient 


242  UNFIRED    FOOD 

should  be  offered  only  fruit  or  vegetable  juice  diluted  half  or  more 
with  pure  water.  Such  fruits  as  contain  a  high  percentage  of  acid 
and  a  low  percentage  of  sugar  are  to  be  preferred,  namely,  the  orange, 
the  grapefruit  and  lemon.  (Commercial  sugar  should  be  avoided  and 
prohibited  as  it  adds  fuel  to  the  fire  already  raging). 

As  the  patient  recovers  the  sweeter  fruits  may  be  gradually  intro- 
duced and  these  less  and  less  diluted  with  water  while  partaken  in  the 
liquid  form.  The  patient  as  a  convalescent  will  do  best  when  fed  on 
fruit  at  one  sitting  and  on  tender  herbs  and  succulent  roots  at  the  next 
sitting  and  so  on.  The  acid  tree  fruits  and  the  alkaline  herbs  and  roots 
should  not  be  served  together  when  feeding  for  therapeutic  results. 
Lettuce  and  endive  are  the  best  herbs  for  weak  stomachs.  Even  those 
who  are  well  will  enjoy  sweeter  health,  more  joy  in  activity,  keener 
perception  and  greater  endurance  when  breakfast  consists  of  fruits  and 
a  very  small  dish  of  brawn-food. 

FRUIT  ACIDS  STERILIZE 

Citric  and  malic  acid,  even  in  dilute  form,  quickly  destroys  typhoid, 
cholera  and  other  fever  germs.  Water  and  milk  containing  fever  or 
other  germs  may  be  made  sterile  by  the  use  of  these  acids.  Should  it 
ever  happen  that  vegetables  are  contaminated  with  typhoid  or  other 
bacilli,  they  cam  be  soaked  in  lemon  solution,  I  to  10  parts,  which  will 
effectively  destroy  the  bacilli. 

ORGANIC  OR  INORGANIC  WATER 

Organic  or  Inorganic  Water:  Which  is  preferable?  A  very  little 
common  sense  and  reason  will  make  this  plain.  We  will  first  take  rain 
water.  This  is  the  purest  natural  water  that  can  be  obtained  as  it 
contains  only  traces  of  aerial  minerals  and  were  it  not  for  the  dirt  of 
roofs  and  the  flavor  of  shingles  it  would  be  more  in  demand.  Artesian 
water  is  the  very  opposite,  as  it  is  saturated  to  its  fullest  capacity  with 
inert  soluble  minerals  which  are  often  the  source  of  trouble  in  the 
animal  organism  because  they  are  hard  to  handle  by  the  organs  of 
elimination. 

Shallow  well  and  lake  water  has  had  a  chance  to  deposit  some  of 
its  burden  of  minerals.  This  is  therefore  the  best  source  of  common 
water. 

Boiled  water  has  only  one  advantage  in  that  the  germs  of  putrefac- 
tion have  been  destroyed.  The  deposit  of  stone  in  the  kettle  can  only 
be  considered  as  the  load  of  the  water  that  is  evaporated. 

Distilled  water  is  chemically  the  purest  but  in  many  cases  even 
this  is  burdened  with  soluble  metalic  oxides  from  the  sides  of  the  still. 
Such  metallic  oxides  are  more  injurious  to  the  animal  organism  than 
the  inert  soluble  minerals  in  common  water. 


PROMISCUOUS    SUBJECTS  243 

The  water  of  fruits  and  vegetables,  i.  e.  fruit  and  vegetable  juices, 
are  laden  to  the  utmost  of  capacity  with  organic  salts  and  sugars. 
Some  of  these  organic  salts  aid  in  the  process  of  elimination  by  uniting 
with  the  waste  material  and  thus  rendering  it  soluble  and  elimitable. 
Organic  water,  therefore,  has  a  two-fold  eliminating  capacity  above 
mineral  water.  It  has  been  proven  that  after  eating  watermelon  one 
may  eliminate  more  water  by  weight  than  the  weight  of  the  consumed 
portion  of  the  melon.  This  would  prove  that  the  organic  salts  in  fruits 
aid  kidney  elimination. 

THE  TASTE  BUDS 

Did  you  ever  think  that  the  people's  organs  of  taste  are  compara- 
tively weaker  than  their  organs  of  sight  ?  Yes !  They  are  unable  to 
relish  the  innumerable  delicate  flavors  which  Nature  has  evolved  in 
natural  food.  "The  tastebuds  are  the  eyes  of  the  stomach."  Reason 
and  instinct  permits  no  one  to  look  into  the  sun  when  his  eyesight  is 
weak,  but  who,  who  reasons  that  salt,  spices,  and  strong  condiments 
act  on  the  nerves  of  taste  as  direct  sunlight  does  on  the  retina  of  the 
eye.  This  explains  why  people  are  not  able  to  relish  the  delicate  flavors 
of  natural  dishes.  The  trouble  is  due  to  the  use  of  unnatural  food 
which  has  blinded  and  perverted  the  sense  of  taste.  Remove  the  cause 
and  let  Nature  restore  the  powers  of  taste. 

For  every  natural  food  is  a  special  digestive  fluid.  These  special 
digestive  fluids  are  caused  to  flow  by  the  stimulus  of  enjoying  the  flavor 
of  the  corresponding  food.  The  stomach  is  unprepared  for  every  food 
that  is  not  enjoyed  or  tasted.  If  you  would  get  the  best  results  of  the 
food  you  eat  try  to  detect  and  enjoy  the  flavor  of  every  morsel.  Do 
not  deceive  the  tastebuds  and  stomach  with  condiments,  but  instead 
combine  such  foods  as  will  produce  a  harmonious  blend  of  flavors. 

CONDIMENTS 

Fames    (hunger)    est    condimentum    optimum. 

Condiments,  if  used,  must  be  unfired,  for  when  cooked  they  be- 
come irritants  like  drugs.  The  unperverted  senses  of  taste  and  smell 
should  be  employed  on  the  natural  undiluted  spicy  herbs  and  seeds  to 
determine  whether  they  are  wholesome  for  food  or  not.  If  they  can 
not  be  eaten  with  good  effects  in  their  natural  state  they  should  not  be 
used  for  food  even  in  a  dilute  form.  Black  pepper  is  an  incorrigible 
irritant  and  red  pepper  decreases  and  contracts  the  liver.  It  is  best 
to  avoid  those  condiments  which  could  not  be  used  as  a  natural  food. 

COMMON  SALT 

Salt,  Sodium  Chloride  (NaCl)  is  a  very  stable  substance,  composed 
of  chlorine  gas  which  is  intensely  negative  and  sodium  an  intensely 
positive  metallic  element.  The  elements,  sodium  and  chlorine,  when 


244  UNFIRED    FOOD 

united  to  form  a  molecule  still  manifest  their  individual  character  by 
an  intense  molecular  vibration.  The  molecular  vibration  of  salt  is  as 
blinding  to  the  sense  of  taste  in  the  tastebuds  as  direct  sunlight  blinds 
the  sense  of  sight  to  everything  that  is  less  bright.  After  a  continued 
use  of  salt  the  sense  of  taste  becomes  so  blunted  to  the  natural  and 
finer  flavors  of  food  that  nothing  savors  or  pleases  except  salt  or  condi- 
ments of  equal  intensity.  For  this  reason  salt  has  been  commonly  used 
to  hide  flavors  objectionable  to  the  normal  or  perverted  sense  of  taste. 

Salt  is  so  stable  that  it  can  not  be  digested  or  broken  up  and  uti- 
lized in  the  metabolism  of  the  system.  It  is  ingested  as  salt  and  ex- 
creted unchanged.  Every  cell  in  the  system  that  absorbs  salt  contracts 
and  thereby  disgorges  its  albumen  and  other  constructive  elements.  In 
this  way  it  hardens  the  tissues  in  general  and  shrivels  the  corpuscles 
of  the  blood.  It  obstructs  absorption  of  food  and  disturbs  natural  os- 
mosis (the  filtering  through  the  membrane).  It  also  interferes  with  se- 
cretion and  excretion,  prevents  the  formation  of  fibrin  and  dissolves 
the  globules.  It  is  a  historic  and  scientific  fact  that  salt  in  connection 
with  flesh  gives  rise  to  scurvy,  salt-rheum,  kidney  trouble  and  other 
cutaneous  and  constitutional  disorders.  The  historic  epidemic  "Black 
Death,"  of  Europe,  was  caused  by  pickled  meat.  Salt  is  the  cause  of 
the  inflammation  under  the  breasts,  in  the  armpits  and  under  the  nose. 

Salt  causes  an  irresistible  thirst  which  has  led  many  a  man  to 
inebriety  or  dipsomania. 

Salt  has  only  a  few  uses  in  domestic  economy.  It  is  indispensable  in 
liquefying  ice  below  the  freezing  point.  It  compels  ice  to  absorb  posi- 
tive temperature  when  used  in  freezers.  It  is  substituted  for  sand  in 
saltrubs.  It  is  a  good  emergency  emetic  and,  if  need  be,  an  irritant. 
Lastly  it  is  a  good  antiseptic  in  substances  that  are  not  intended  for 
food.  English  stockbreeders  found  it  detrimental  to  the  highest  de- 
velopment of  prize  stock ;  hence,  they  have  excluded  salt  from  all  stock- 
food.  Their  stock  is  known  to  be  the  finest.  Salt  is  a  poison  to  fowls, 
especially  to  songsters.  Don't  try  it  on  your  pet  bird.  In  North 
Siberia  salt  is  unknown  as  a  food  condiment. 


COMMERCIAL  SUGAR 

Commercial  sugar  is  an  unnatural  approximate  food.  The  atomic 
constitution  of  sugar  has  been  rendered  inorganic  in  the  process  of  cook- 
ing and  refining.  This  is  the  reason  why  it  can  not  be  absorbed  like  the 
sugar  in  fruits  and  honey,  why  it  irritates  the  mucous  membranes  of 
the  stomach  and  intestines  and  why  it  so  often  produces  catarrh  of 
the  stomach.  Traces  of  the  chemicals  used  in  bleaching  remain  in  the 
sugar  and  can  be  estimated  as  so  much  'dilute  poison.  Brown  sugar 
does  contain  some  useless  unorganized  salt  but  its  color  is  due  to  burnt 
sugar  (caramel).  Don't  imagine  that  the  digestive  fluids  can  restore 
this  sugar. 


PROMISCUOUS   SUBJECTS  245 

VACUUM  SUGAR 

As  soon  as  the  commercial  world  will  place  on  the  market  cane  or 
beet  sugar  concentrated  by  the  cold  vacuum  process,  leaving  in  it  the 
natural  organic  salts  undisturbed,  then  I  will  again  advocate  and  advise 
the  use  of  sugar.  By  means  of  the  cold  vacuum  process  it  is  possible 
to  concentrate  the  sugar  without  altering  the  organic  molecule  and 
without  separating  the  organic  salt  combination  from  the  sugar. 

WHOLESOME  SWEETS 

Honey  and  uncooked  cane  juice  do  not  and  can  not  overwork  the 
liver  and  render  it  torpid  as  does  soluble  starch  and  commercial  sugar. 

An  emaciated  and  depleted  negro  will  crawl  into  the  cane  field  and 
suck  and  chew  cane  stems  until  he  is  is  sleek  and  strong. 

The  sugar  and  organic  salt  in  cane  juice  is  valuable  food  and  tonic 
for  brain,  nerve,  muscle  and  vital  tissues.  The  same  can  be  said  of 
maple  juice.  These  juices,  uncooked,  will  thus  foster  health  without 
the  least  danger  of  producing  obesity  or  adipose  tissue  which  is  a  con- 
dition of  disease.  Licorice  root  is  another  most  wholesome  sweet,  rich  in 
organic  salts.  When  it  is  powdered  it  may  be  used  like  sugar. 

HEALTH  AND  ENVIRONMENT 

Since  perfect  health  is  the  result  of  the  normal  activity  of  every 
function  of  body,  mind  and  intellect,  and  since  the  majority  of  these 
functions  are  reactionary  let  us  study  the  effect  of  environment  on 
health.  The  mind  reacts  on  the  influence  of  all  animate  and  inanimate 
environment  and  reflects  the  effect  on  the  body  for  health  or  disease. 
Cheerfulness  and  serenity  of  mind,  playfulness,  confidence,  love  and 
kindness  and  varied  intellectual  activities  are  most  important  factors 
for  health.  An  environment  which  suggests  and  perpetuates  unpleas- 
ant and  evil  thoughts ;  fear,  anger,  hatred  and  revenge  is  most  inju- 
rious to  health  and  must  be  avoided  by  the  convalescent.  Therefore 
a  natural  environment  and  congenial  company,  affording  proper  enter- 
tainment and  intellectual  intercourse,  are  as  essential  to  health  as  natural 
food,  air  and  sunshine. 

LAUGHTER 

Laughter  is  an  essential  exercise  for  the  civilized  human  being.  A 
jolly  and  gleeful  laughter  expands  the  cells  and  tissues  of  the  whole 
body,  whereas  sorrow,  grief  and  the  blues  contract  them.  A  pneumatic 
massage  is  taken  in  each  spell  of  laughter.  The  induced  spasmodic 
motion  of  the  lungs  produces  a  more  voluminous  circulation  of  air  and 
brings  more  oxygen  in  contact  with  the  blood  than  in  common  breathing. 
This  produces  a  better  circulation  of  blood  and  a  more  perfect  digestion 
of  food  as  the  stomach  and  intestines  receive  their  share  of  the  massage. 
Laughter  is  a  well  known  cure  for  indigestion  and  a  sure  cure  for  the 
blues. 


246  UNFIRED  FOOD 

DOCTOR  NATURE 

Supply  Doctor  Nature  with  all  the  organic  medicinal  elements  found 
in  wholesome  unfired  food  and  she,  guided  by  infallible  wisdom,  will 
utilize  them  to  your  greatest  advantage  for  prevention  or  cure. 


NATURAL  REMEDIES 


Draws  the  poison  to  the  surface. 
Oxydizes  and  cremates. 


Water  -  Carries  poisons  from  the  body. 

—  __^__^__-_______  ^ 

-         Aid  in  depuration. 


Vegetable  JukeS     Rich    in    detoxicating    iron,     sodium, 

magnesium  and  calcium. 

Exercise        -  -      -     Aids  circulation. 


Pleasure  and      •      -     Prevents  the  production  of   emotional 
r.          ..  poisons. 

-    -     -   Recreation 


Sleep         -         -          Rests    the    voluntary   and    involuntary 

functions 


PROMISCUOUS    SUBJECTS  247 

DRUGS 

Any  drugs  which  can  kill  or  destroy  parasites,  microbes  or  miasms 
or  which  can  suppress  any  disease  or  the  healing  crisis  of  a  disease  is 
a  destructive  poison.  Drugs  which  are  poison  to  microbes  are  also 
poison  to  the  living  cells  in  the  human  organism.  To  give  a  patient 
drugs  is  equal  to  increasing  the  quantity  of  poison  his  system  is  bat- 
tling with.  Nature  can  not  throw  off  two  or  more  burdens  more  easily 
than  one.  Impurities  can  not  deterge  impurities.  If  you  harbor 
scavengers  in  your  system  quit  supplying  the  filth  and  the  scavengers 
will  leave  or  starve.  If  your  system  is  out  of  harmony  give  Nature  a 
chance  to  re-establish  harmony  and  disease  will  be  no  more. 


BLOOD  PURIFIERS 

There  is  only  one  natural  and  wholesome  blood  purifying  medium 
and  that  is  unfired  vegetable  juice  and  fruit  juice.  Such  wholesome 
vegetables  and  herbs  as  contain  the  highest  aggregate  percentage  of 
the  positive  (detoxicating)  elements  (Fe.,  Na.,  Mg.  and  Ca.)  are  best 
adapted  for  this  purpose.  The  tables  on  food  analysis  will  make  this 
clear.  All  drugs  concocted  or  decocted  from  vegetables  or  herbs  by  the 
thermal  process  (cooking)  are  unorganized  and  are  often  as  dangerous 
( — !)  as  mineral  or  metallic  drugs,  because  the  system  can  not  utilize 
or  eliminate  them.  These  saturate  the  blood  still  more  with  useless 
(rather  irritating  or  dangerous)  matter  instead  of  purifying  it.  All 
inorganic  elements  (except  pure  water  and  fresh  air)  that  are  not 
bound  in  an  organic  molecule  are  dangerous  and  a  source  of  trouble 
whether  they  are  used  for  food  or  remedies. 

Unfired  herb  and  fruit  juices  used  as  blood  purifiers  should  be  diluted 
with  fifty  percent  (or  more)  of  pure  water.  When  the  juices  are  too 
acrid  or  tart  they  may  be  diluted  with  sweet  juices  or  flavored  with 
honey  (not  sugar  as  it  irritates  the  absorbent1  surfaces).  Sugar  is  un- 
organized in  the  process  of  manufacturing  and  hence  is  most  unfavor- 
able for  remedial  purposes.  The  juices  may  be  extracted  by  grating, 
macerating  or  by  means  of  an  "Enterprise  Juicer." 

Cold  or  warm  infusions  of  sun-dried  herbs  can  be  used  as  a  substi- 
tute. Soak  the  dried  herbs  from  five  to  ten  hours.  Do  not  use  scalding 
or  boiling  water.  Why  not  eat  such  vegetables,  herbs  and  fruits  in 
their  natural  state  or  in  the  form  of  salads  ?  Do  that  while  you  are  well 
as  a  fortification.  The  sick  and  the  convalescent  person  is  generally 
too  weak  to  eat  the  required  quantity  of  such  remedial  foods.  In  order 
to  get  the  prescribed  quantity  of  the  purifying  elements  they  would 
have  to  fill  up  so  tight  that  the  stomach  could  not  act  nor  digest  the 
bulk.  The  problem  is,  to  get  the  greatest  amount  of  unquestionable 
good  at  the  least  expense  of  energy.  Drink  a  cupful  of  the  prescribed 
juices  (Detoxyl),  warm  or  cold,  one  hour  before  breakfast  and  take  a 


248  UNFIRED    FOOD 

fresh  air  exercise  after  it.  Always  drink  detoxyl  on  an  empty  stom- 
ach, i.  e.,  three  hours  after  a  meal  and  one  hour  before  the  next  meal. 
The  following  list  is  in  the  order  of  efficiency : 

Swiss  Chard  stems. 

Lettuce. 

Strawberries. 

Radishes. 

Kohl-rabi. 

Sorrel  leaves  and  stems. 

Rhubarb    stems. 

Cucumber. 

Pineapple. 

Orange. 

Tomato. 

Tangerine. 

Grape-fruit. 

Apple. 

Grapes. 


BLOOD  AND  NERVE  TONICS 

Blood  tonics  are  not  far  removed  from  blood  purifiers.  To  properly 
tone  the  blood,  nerves  and  vital  tissues  the  whole  list  of  organic  tissue 
salts  are  indicated.  Select  judiciously  of  vegetables,  herbs  and  fruits 
to  suit  the  case.  These  may  be  prepared  in  the  form  of  juices  or  salads. 
Study  the  lists  under  the  various  organic  tissue  salts  and  read  the  article 
on  blood  purifiers. 

THE  VALUE  OF  SUNSHINE 

All  vegetable-life  utilizes  sunshine  in  the  process  of  anabolizing  in- 
organic matter  into  organic  material.  Every  ray  of  light,  heat  and 
energy  derived  from  burning  or  oxidizing  organic  fuel  is  freed  sun- 
shine that  had  been  imprisoned  in  the  organic  molecule  by  vegetable 
anabolism.  The  very  existence  of  vegetable  life  depends  on  sunshine. 
Animal-life  is  not  so  far  removed  from  vegetable  life  that  it  can  do  with- 
out sunshine.  Instinct  prompts  the  fish  and  wild  animals  to  bask  in 
sunshine.  Even  the  mole  basks  where  the  sunshine  can  penetrate  a 
thin  layer  of  sandy  earth.  Nature  did  not  cover  the  human  body  with 
a  dense  coat  of  hair.  Why?  — ?  It  would  take  a  volume  to  explain 
why  the  law  that  perpetuates  the  fittest,  should  have  selected  the  nude 
human  animal.  After  a  little  sane  reasoning  the  reader  will  agree  with 
me  that  Nature  fully  intended  that  the  human  body  should  be  exposed 
to  sunshine  and  air  for  chemical  reasons.  The  function  of  chlorophyll 
in  plants  is  to  transmute  inorganic  matter  into  organic  matter  by  the 
aid  of  sunshine. 


PROMISCUOUS    SUBJECTS  249 

THERE  ARE  CELLS  IN  THE  TISSUES  OF  THE  HUMAN 
SKIN  WHOSE  FUNCTION  IS  ANALOGOUS  TO  THAT  OF 
CHLOROPHYLL  and  this  stands  to  reason  when  there  are,  actually, 
some  lower  animals  whose  tissues  contain  chlorophyl  granules.  It  is 
a  proven  fact  that  the  skin  absorbs  solar  energy.  It  has  also  been 
proven  that  the  perspiration  gathered  during  a  solar  bath  is  composed 
largely  of  uric  acid  and  other  waste  poisons;  whereas,  that  gathered 
during  hot-air  or  steam  baths  is  composed  mostly  of  blood  serum.  Sun- 
shine therefore  draws  the  blood  to  the  surface,  vitalizes  the  skin  and 
stimulates  its  respiratory  and  eliminative  functions ;  thus  relieving  the 
overworked  lungs,  liver  and  kidneys.  Furthermore,  sunshine,  by  supply- 
ing the  proper  energy,  stimulates  every  function  of  the  body  to  normal 
activity.  What  is  more  important  in  preventing  disease  and  restoring 
health,  vitality  and  strength?  Natural  food,  fresh  air  and  sunshine  are 
the  infallible  factors^  in  preventing  and  curing  consumption.  There  is 
nothing  like  sunbathing  for  those  who  are  emaciated  from  any  disease.  I 
would  advise  every  seeker  for  health  to  take  a  nude  sunbath  every  day 
and  if  your  neighbors  object  wear  a  single  open  mesh  garment  through 
which  sunshine  can  penetrate. 

Doctor  Babbitt  has  summed  up  many  facts  bearing  upon  the  power 
of  sunlight  to  augment  strength,  beauty  and  intelligence.  Those  races 
who  go  partly  or  wholly  nude  in  the  sun  demonstrate  their  superior 
strength  and  physical  development.  No  race  that  swathes  in  sunproof, 
airproof  garments  can  compete  with  the  nude  Dyaks,  Ahts,  Kaffirs, 
Arabs  and  Fuegians  for  strength,  speed  and  endurance. 

Sunshine,  fresh  air  and  proper  exercise  are  as  essential  as  natural 
(unfired)  foods  for  gaining  and  maintaining  health,  vitality,  strength 
and  beauty.  Some  very  thoughtful  women  keep  the  blessed  health- 
giving  sunshine  out  of  the  house  because  it  bleaches  the  carpet.  Does 
this  sound  consistent? 

When  you  tan  very  quickly  it  indicates  that  you  should  take  plenty 
of  sunbaths  to  eliminate  the  poisons  in  your  system  until  the  tan  leaves 
and  the  beautiful  pink  color  of  healthy  blood  remains  on  the  whole 
body.  Remember  that  THE  CHLOROPHYLL-LIKE  FUNCTION  IN 
THE  SKIN  HAS  THE  POWER,  WHEN  AIDED  BY  SUNSHINE, 
TO  CHEMICALLY,  TRANSMUTE  INORGANIC  ELEMENTS 
AND  POISONS  INTO  ORGANIC  AND  USEFUL  ELEMENTS 
AS  IS  DONE  IN  THE  LEAF  OF  PLANTS. 

THE  LIFE  OF  FOOD 

We  do  eat  live  fruits,  herbs,  nuts  and  grain — ? — not  to  absorb 
their  life  to  sustain  our  life — ! — but,  in  order  to  get  the  food  material 
anabolized  or  organized  to  the  highest  perfection  and  stored  with  the 
greatest  amount  of  sun-energy  and  before  it  has  a  chance  to  catabolize 
or  disorganize  and  lose  its  store  of  energy  in  the  process  of  decay  or 


250  UNFIRED    FOOD 

returning  to  inorganic  life.  The  idea  of  absorbing  life  to  sustain  life 
is  held  in  ignorance  and  superstition  in  the  minds  of  those  who  are 
not  yet  fully  ransomed  from  the  cannibal  of  the  past  to  the  human. 
Life  substance  or  magnetism  can  only  be  communicated  or  exchanged 
on  the  same  plane  of  being. 

ORGANIC  MOLECULES 

An  organic  food  molecule  is  an  anabolized  molecule  in  which  the 
composing  atoms  are  held  together  in  loose  or  forced  affinity  by  a  super- 
imposed force  (solar  energy)  which  is  liberated  in  metabolic  and 
catabolic  changes.  The  basic  atom  of  the  organic  salt  molecule  is  only 
valuable  and  available  as  long  as  it  is  held  in  loose  affinity.  Organic 
foods  are  those  in  which  the  loose  affinity  between  the  composing  ele- 
ments is  undisturbed  by  fire  or  decay.  The  inorganic  molecule  is  the 
result  of  chemical  affinity;  whereas,  the  organic  molecule  is  constructed 
or  built  up  by  confined  association  of  the  atoms  and  incomplete  molecules 
in  the  organic  cell. 

THE  TOOTH  DESTROYERS 

The  alum,  soda  and  salaratus  used  in  baking  powder,  mercurial  and 
feric  (iron)  drugs  and  all  foods  which  ferment  in  the  stomach  are  in- 
jurious to  the  health  of  the  teeth.  All  approximate  and  refined  foods 
are  deficient  in  the  elements  from  which  strong  teeth  can  be  built.  The 
teeth  are  also  indirectly  injured  by  the  perpetual  use  of  soft  foods.  The 
teeth  without  natural  exercise  can  not  get  proper  nutriment  from  the 
blood. 

THE  BABY 

Dr.  Woods  Hutchinson  says  "The  baby  knows,  instinctively,  what 
he  wants,  when  he  has  enough  and  will  reject  vigorously  what  does 
not  suit  him."  During  the  first  three  days  of  his  existence  the  healthy 
baby  cries  but  little  and  sleeps  a  great  deal.  During  this  period  he  is 
supplied  with  plenty  of  food  in  his  veins  and  requires  no  other  food,  in 
fact,  he  is  better  off  without  it.  Nor  is  there  a  natural  supply  of  food 
for  him  until  the  third  day.  Colic  and  "colickiness"  is  generally  due 
to  the  senseless  insistence  of  officious  nurses  and  anxious  mothers 
crowding  things  into  the  baby's  stomach  during  the  first  three  days. 
Mother's  natural  supply  of  milk  is  the  most  wholesome  and  safest  food 
for  baby  until  he  is  to  be  weaned.  Start  him  first  with  the  sweet  fruit 
juices  and  gradually  introducing  more  and  more  of  the  soft  pulp.  After 
a  while  you  may  introduce  the  succulent  vegetables  beginning  with 
lettuce. 


PROMISCUOUS    SUBJECTS  251 

WHOLESOME  POULTICES 

For  bee  stings,  burns,  scalds,  frost  bites,  inflamed  abrasions  and 
local  inflammations  a  poultice  made  of  grated  potatoes,  grated  onions 
or  other  grated  vegetables  is  very  cooling  and  it  assists  nature  to  elim- 
inate the  poisons  more  readily.  It  does  locally  what  a  cold  pack  does 
over  a  larger  area.  It  does  not  suppress  Nature's  operations.  When 
a  very  large  area  of  the  body  is  scalded  then  apply  olive  oil  (or  other 
vegetable  oils)  mixed  with  sodium-bicarbonate  (baking  soda)  until  it 
is  like  butter.  Change  this  application  as  often  as  the  pain  returns. 

DOMESTIC  HARMONY 

It  often  happens  that  the  question  of  right  feeding  and  right  living 
causes  the  most  serious  family  jars.  Some  husbands  or  wives,  however, 
bear  their  burden  in  secret  because  they  wish  to  keep  harmony  as  long 
as  possible;  but  secret  burdens  are  the  hardest  to  bear  and  speedily 
grow  to  unbearable  dimensions.  Discontent  is  sure  to  grow  alongside 
of  this  burden  and  then  finally  some  other  minor  affair,  generally,  is 
the  last  straw  that  breaks  the  camel's  back  or  the  pebble  that  starts 
an  avalanche.  Weed  it  out  while  it  is  small.  When  husband  and  wife 
can  not  agree  on  the  question  of  right  feeding  then  let  the  wiser  one 
give  in  and  see  to  it  that  he  or  she  gets  the  best  of  meat  procurable 
and  plenty  of  it  and  let  every  particle  of  food  be  thoroughly  cooked 
and  let  this  be  of  the  most  strengthening  and  of  the  most  refined  that 
can  be  bought.  Nature  will  soon  forbid  this  debauchery  without  a 
word  said  about  it.  This  is  the  best  way  to  convince  stubborn  igno- 
rance. Never  try  to  keep  him  or  her  from  eating  flesh  or  cooked  foods 
as  long  as  he  or  she  is  not  convinced  that  it  is  an  undesirable  habit 
and  as  long  as  he  or  she  has  not  outgrown  the  craving  for  such 
food — ? — because  the  absence  of  the  material  desired  increases  the  very 
craving  for  it.  This  is  why  forbidden  food  tastes  the  sweetest. 

The  very  best  way  for  reasonable  people  to  settle  the  food  question, 
once  and  forever,  is  that  both  parties  agree  to  thoroughly  investigate 
fhe  value  of  natural  feeding  during  a  period  of  six  months  exclusively 
and  then  try  the  old  system  again  for  a  week  or  two.  By  this  time 
both  parties  will  be  mutually  convinced  that  the  natural  diet  combined 
with  right  living  increases  the  joys  and  pleasures  of  life  and  makes 
them  more  lasting. 

SOCIAL  DINNERS  AND  ETIQUETTE  OF  FEASTING 

Man  is  a  social  being.  To  feast  in  common  with  others  is  a  proper 
and  rightful  response  to  man's  social  nature  (instinct).  From  time 
immemorial  social  eating,  drinking  and  feasting  has  been  the  ceremony 
that  welds  social  equality  on  respective  planes  and  that  binds  true  friend- 
ship of  the  kindred  minded  and  kindred  souls.  Therefore  if  a  man 


252  UNFIRED    FOOD 

indulges  in  a  social  smoke,  in  a  social  beer  or  social  intoxicants  of  any 
kind  he  degrades  himself  to  the  plane  of  the  perverted,  unrefined  and 
inebriates.  If  a  woman  indulges  in  a  social  tea  or  coffee  (of  the  in- 
toxicating kind)  she  degrades  herself  to  the  plane  of  female  sots. 

In  like  manner;  anyone  who  dines  at  a  social  dinner,  where  flesh 
food  is  served,  degrades  himself  to  the  plane  of  cannibals.  Surely; 
my  host  or  hostess  who  would  honor  me  by  inviting  me  to  a  social 
dinner  would  not  (intentionally  or  otherwise)  degrade  my  social  stand- 
ing and  character  by  the  presence  of  a  measly  mouthful  of  disease 
breathing,  filthy  flesh  food — .  Surely  not!  It  is  sacrifice  enough  when 
a  hygienic  reformer  condescends  to  partake  of  inferior  (cooked  or 
baked)  food.  Let  me  repeat  to  those  who  would  give  social  dinners. 
Let  it  be  your  prime  aim  to  cater,  first,  to  the  health  of  the  body  with 
wholesome  food,  next,  to  social  refinement  and  then  to  ethical  and 
spiritual  unfoldment. 

It  is  therefore  necessary  that  the  best  forms  of  etiquette  required 
by  good  breeding  be  complied  with.  The  arrangement  of  the  spread 
should  suggest  harmony  and  the  decoration  and  garnish  should  appeal 
to  sense  of  beauty  and  art  but  never  to  extravagance.  The  dinner 
talk  should  be  entertaining,  cheerful,  jolly  and  interspersed  with  gentle 
laughter.  All  unpleasant  subjects,  including  diet,  should  be  avoided 
at  the  table. 

THE  POWER  OF  RESISTANCE  AND  RECUPERATION 

It  has  been  proven  in  history  that  the  people  and  races  that  live 
on  the  most  natural  foods  have  the  greater  resistance  against  the  attack 
of  diseases  and  when  wounded,  at  times  almost  fatally,  heal  up  and 
recover  in  most  remarkable  speed,  whereas  those  who  subsist  on  un- 
natural foods  and  whose  blood  is,  consequently,  burdened  with  unnat- 
ural elements,  body  waste  and  effete  poisons  fall  subject  to  blood  poi- 
soning and  die  even  under  most  favorable  circumstances.  Example. 
The  Turco-Greek  and  Russo-Japanese  wars. 

MAN  IS  A  FRUGIVORE  AND  HERBIVORE 

Those  branches  of  the  great  tree  of  the  animal  kingdom  are  best 
developed  and  flourish  most  which  keep  most  closely  to  that  kind  of 
food  for  which  their  organism  is  adapted.  Man  -is  no  exception  to  this 
rule.  The  entire  anatomy  of  man,  in  structure  and  functions,  proves 
him  to  belong  to  that  branch  of  the  animal  kingdom  which  chiefly 
subsist  on  fruits  and  succulent  herbs.  Man  is,  therefore^  neither  a 
carnivore  nor  an  omnivore.  It  stands  to  reason  that  Nature's  intended 
food,  for  which  the  system  is  fitted,  would  produce  the  highest  tonicity 
and  development  of  all  the  organs  and  their  functions. 


PROMISCUOUS    SUBJECTS  253 

THE  VEGETARIAN  SPORT 

If  you  would  be  a  sport.  If  you  love  to  go  out  into  the  wildwood. 
If  you  love  to  hunt.  Then  be  a  vegetarian  sport.  Do  not  take  a  gun 
for  there  is  no  pleasure  in  shooting  herbs.  Take  a  knife  and  an  ap- 
propriate bag  and  hunt  the  wild  herbs  which  are  rare  or  plentiful. 
Learn  to  know  the  habitat  of  delicious  and  wholesome  wild  herbs.  Bag 
the  leaves  or  flov/ers  of  such  herbs  and  bring  them  home  and  give  them 
to  your  mother,  your  sweetheart  or  wife  that  she  may  prepare  the  rare 
dish  in  her  sweet  way.  If  you  found  a  plenty  of  such  herbs  as  keep 
for  a  day  or  two  in  cold  water  when  stored  in  a  cold  place  reserve  part 
of  them  for  a  subsequent  meal  or  else  have  your  nurse  prepare  them 
for  a  social  dinner  and  invite  your  friends  to  partake  of  the  rare  dish. 
If  you  feel  prompted  to  divide  with  your  friends — do  that.  Such  sport, 
and  such  feasting  will  not  degrade  the  soul  nor  defile  the  temple  in 
which  it  lives. 

THE  SENSE  OF  SMELL 

People  who  always  feed  on  natural  foods  generally  have  a  keen 
sense  of  smell.  This  fact  is  partly  due  to  their  constitutional  health, 
to  living  in  clean,  live,  air  and  partly  to  the  habit  of  paying  attention 
to  the  odors  emitted  from  different  people  and  domestic  and  wild  ani- 
mals. These  people  tell  us  that  persons,  apparently  healthy,  feeding 
largely  on  flesh  food  radiate  a  disagreeable,  stinking,  odor  which  is 
not  found  emitted  by  vegetarians.  Every  surgeon  corroborates  this 
by  telling  us  that  the  flesh  of  a  meat  eater  emits  an  almost  unbearable 
odor  especially  when  the  operation  is  in  the  region  of  the  viscera  which 
is  not  so  with  vegetarians.  Every  disease  can  be  recognized  by  the  odor 
it  produces. 

Serenity  of  mind,  peacefulness  and  a  kindly  attitude  to  all  life  causes 
the  body  to  emit  an  odor  distinctly  different  and  always  pleasing 
whereas  hatred,  anger  and  revenge  produce  disagreeable  odors  to  those 
who  can  perceive  them.  It  is  said  that  all  destructive  beasts  emit  an 
odor  which  is,  at  once,  a  warning  of  danger  to  other  animals.  Mr. 
Kellog,  a  naturalist,  has  proven  this  to  his  own  satisfaction  in  extensive 
experiments  with  his  dog,  Don.  Corroborate  this  with  what  you  know 
and  with  what  others  have  told  you ;  reason  cooly  and  deliberately  and 
form  your  conclusions. 

SUNSHINE  AND  SHADOW 

Stand  before  a  large  mirror: — and  try  to  determine  for  yourself, 
which  of  the  following  attitudes  will  increase  your  circulation,  will  aid 
digestion,  will  make  the  time  pass  pleasantly  and  which  will  help  to  cure 
diseases  of  mind  and  body.  Drop  your  shoulders,  chin,  the  corners  of 
your  mouth  and  frown,  scowl  and  look  "grouchy ;"  but  stop  this  before 
it  takes  a  hold  of  your  constitution.  Now : — Take  a  deep  breath,  throw 


254 


UNFIRED    FOOD 


your  chest  out,  stand  erect,  open  your  eyes  wide,  raise  the  corners 
of  your  mouth,  and  smile !  Grin ! !  LAUGH  ! ! !  Cultivate  this  into  a 
habit  if  it  does  you  good.  Try  this  also: — Raise  the  corners  of  your 
mouth  into  a  smile  and  try  to  feel  sad — if  you  can. 


NURSING,  A  FINE  ART 

Every  little  girl  instinctively  loves  to  play  nurse  to  her  doll  and 
later  on  to  her  playmates.  The  tender  hopes  of  a  young  lady  include 
nursing.  The  young  woman  realizes  sweet  joys  in  nursing  her  hus- 
band and  the  young  mother  enjoys  the  most  sacred  instinctive  pleasures 
in  nursing  her  sweet  darling.  Thus  Nature  has  sanctioned  the  inclina- 
tion to  nurse  by  inscribing  it  deep  into  the  heart  of  woman.  Nursing 
is  now  one  of  the  fine  arts  and  will  become  the  true  art  oi  healing. 
What  well  bred  woman  could  disdain  to  be  master  of  the  art  of  nurs- 
ing? It  means  great  usefulness  to  self  and  humanity  to  be  well  in- 
formed in  nursing.  The  hospital  nurse  will  cease  to  be  when  the  home 
nurse  can  outwit  the  doctor.  The  home  nurse  will  prevent  and  cure  all 
diseases  of  body  and  mind  by  judiciously  serving  Nature's  unfired 
panacean  foods.  The  accomplished  nurse  will  know  how  to  select,  pre- 
pare, combine,  garnish,  set  a  spread  and  serve.  Wholesome  food  is  the 
foundation  of  health,  beauty  and  refinement  of  character. 


THE  LIGHT,  AIR  AND  LABOR  CURE. 


TWO  ORANGES  FOR  A  NICKEL  are  cheaper  than  beer.  They 
stimulate  more  but  are  perfectly  harmless.  Two  oranges  each  2^2 
to  3  inches  in  diameter  contain  8  ounces  liquid  or  a  pint.  The 
8  ounces  contain  ^4  ounces  stimulant  sugar  and  %  ounce  nutrient 
elements.  What  beer  can  equal  orange  juice  when  there  is  not  a 
single  wholesome  element  in  any  beer. 


PROMISCUOUS    SUBJECTS  255 

A  FEW  MAXIMS 
"WHERE  REASON  RULES  THE  APPETITE  OBEYS/' 

'There  is  no  gluttony 
or  inebriety 
where  Nature  provides 

and  woman  nurses," 

"The  cook  made   it  possible 
for   the    doctor    to    exist." 

"Where  the  cook  is  discharged 
and  the  nurse  takes  charge 
the  doctor  goes  by." 

"Natural  foods  contribute  to 
Physiological, 
Financial, 
Domestic  and 
Social 

Economy." 

"Your  body  partakes  of  the  character  of  food." 

"What  comes  out  of  the  mouth  is  characterized  by  what  goes  into  it." 

"Tell  me  what  you  eat  and  I  will  tell  you  who  you  are." 

"Cease  to  eat  when  food  tastes  best"  is  a  rule  invented  for  cooked 
food  only. 

It  is  said,  by  good  authority,  from  a  cooked  food  standpoint:  "The 
aged  should  eat  less  as  they  grow  older;  because  the  ripe  body  requires 
less  food  according  to  age."  This  chastisement  and  starvation  is  the 
reward  for  feeding  on  perverted  food. 

The  aged  as  well  as  the  young  who  feed  on  natural  food  may  satisfy 
and  gratify  their  unperverted  appetite  and  craving  with  impunity.  The 
dictates  of  the  sense  of  alimentation  may  be  trusted  when  feeding  on 
natural  food.  The  alimentary  canal  of  the  aged  requires  normal  exercise 
as  well  as  that  of  the  young ;  while  the  absorption  of  natural  food  is  con- 
trolled by  the  demand  of  the  system,  which  then  controls  digestion. 

Ignorance  fosters  disease,  sin  and  crime. 


1.  Peas 

2.  Rice 

3.  Spelt 

4.  Hulled  Oats 

5.  Milo-Maize. 


6.  Hulled  Buckwheat 

7.  Kaffir-Corn 

8.  Brazilian  Flour  Corn 

9.  Rye 

10.  Jerusalem  Corn 


11.  Hulless  Barley 

12.  Sweet-Corn 

13.  Wheat 

14.  Peanuts 

15.  Lima-Beans 


ALIMENTARY    BOTANY  259 


ALIMENTARY  BOTANY 

Under  this  head  the  author  has  sought  to  give  the  necessary  infor- 
mation on  the  available  natural  food  material  produced  by  the  vegetable 
kingdom.  He  found  by  investigation  that  the  people  generally  know 
nothing  of  the  many  natural  and  wholesome  foods  that  Nature  pro- 
vides outside  of  the  garden  and  farm  products  demanded  on  the  market. 
There  are  many  wholesome  uncultivated  herbs  growing  in  waste  and 
desert  places,  in  fields  and  woods  which  could  be  gathered  profitably 
for  salads;  but  people  fear  to  taste  them;  yet  when  a  doctor  prescribes 
actual  poison  they  fear  no  danger.  The  author  wishes  to  call  special 
attention  to  the  Salad  Flowers,,  the  uncultivated  herbs  and  the  rarer 
vegetables.  This  whole  subject  is  presented  from  the  standpoint  of 
Prophylactic  Foods. 

WHEAT 

The  natural  (unpolished  and  unfired)  wheat  berry  contains  all  the 
elements  in  proper  combination,  which  are  necessary  to  maintain  health 
(normal  metabolism)  indefinitely.  We  cannot  improve  upon  Nature's 
products,  either  by  polishing,  separation,  fermentation,  baking  or  cook- 
ing. Every  attempt  in  this  direction  has  proven  detrimental.  The  com- 
mon white  wheat  bread,  as  it  is  known  today,  is  no  longer  the  "staff  of 
life." 

The  six  layers  of  bran  contain  several  most  essential  food  and 
tonic  elements.  These  layers  weigh  about  thirteen  per  cent  of  the 
whole  grain.  The  outer  coat,  one,  of  the  skins  is  composed  of  cellulose 
which  stimulates  the  peristaltic  function  and  prevents  constipation. 
The  second  and  third  coat  of  the  skin  contain  the  salts  of  phos- 
phorus and  potassium,  which  are  indispensable  in  the  construction  and 
reconstruction  of  bone  and  teeth.  The  three  remaining  layers  of  the 
bran  form  the  envelope  of  the  seed  proper.  The  first  one  of  these  is 
the  testa.  This  and  layer  five  contain  coloring  matter  and  some  valu- 
able salts.  Layer  six  is  called  the  cerealin  or  aleurone  layer  and  weighs 
about  eight  per  cent  of  the  whole  grain.  Cerealin  is  a  nitrogenous  sub- 
stance which  gives  flavor  to  the  grain.  This  valuable  bran  is  too  coarse 
(hm?)  for  the  delicate  and  perverted  human  animals.  It  is  much  nicer 
or  even  stylish  to  take  some  bitter  and  acrid  concoction  prescribed  by, 
a  doctor  (hm?).  The  hogs  and  cows  know  better! 

The  scutellum  is  composed  of  proteid,  oil  and  organic  salts.  This 
combination  is  very  soluble,  as  it  is  the  first  food  for  the  young  embryo. 
The  embryo  is  composed  of  cellulose,  nitrogenous  matter  and  oil.  These 
parts  are  so  rich  in  oil  that  the  .miller  cannot  allow  them  to  go  into  the 


260 


UNFIRED    FOOD 


flour  or  it  will  all  become  rancid.  The  endosperm  is  the  portion  that 
makes  white  wheat  flour.  It  is  composed  of  starch,  cellulose  and  gluten. 
These  elements  produce  heat  and  energy,  but  without  the  proper  organic 
salts  contained  in  the  bran,  scutellum  and  germ,  they  cannot  produce 
good  brain,  nerve  and  bone,  nor  strong  elastic  muscle.  In  the  process 
of  baking  the  most  digestible  part  of  the  starch  is  consumed  by  the 
yeast  germ  and  changed  into  alcohol  and  carbonic  acid  gas.  The  very 
little  of  organic  salt  that  is  left  in  the  white  flour  is  freed  from  the  or- 


-Embryo 

indospernr 


A  GRAIN   OF   WHEAT. 

ganic  molecule  by  the  heat  of  baking  and  thus  rendered  unavailable. 
Now  it  is  plain  that  white  bread  is  the  prevalent  cause  of  stomach 
troubles,  constipation,  mal  nutrition,  brain  fag,  decayed  teeth  and  the 
overwhelming  increase  of  ruptures.  "Back  to  Nature."  Buy  good  seed 
wheat  by  the  bushel  or  peck  from  reliable  seed  houses  and  grind  it 
yourself  from  day  to  day  in  a  wall  mill  or  table  mill  and  eat  it  in  the 
form  of  "Nut-O-Meal"  or  "Brawn  Food"  as  directed  in  this  book.  If 
your  taste  is  not  extremely  perverted  you  will  find  it  delicious,  whole- 
some and  simple. 

Dr.  Tryon  of  the  fifteenth  century  says:    "Whoever  values  health 
and  would  be  true  to  Nature  must  not  separate  the  bran  from  the  flour. 


ALIMENTARY   BOTANY  261 

GRAINS 

The  anatomical  and  analytical  description  of  wheat  may  be  applied 
to  all  the  other  grains  with  slight  variations. 

Oats 

Of  all  the  grains  hulled  oats  is  the  softest,  the  sweetest,  the  most 
spicy  and  the  richest  in  saline  elements.  Even  its  cellulose  is  easily  di- 
gested. It  is  the  most  important  grain  for  mother  and  the  growing- 
child.  Its  constituent  elements  have  much  the  same  ratio  as  those  in 
milk.  It  is  pleasant  to  chew  whole,  but  it  can  also  be  ground  into 
"Scotch  oatmeal"  on  your  wall  mill  or  table  mill.  The  meal  in  the 
form  of  "Brawn  Food"  can  be  served  even  to  the  toothless.  Do  not 
grind  it  too  fine.  Fresh  hulled  oats  is  always  preferable  to  "Steel  Cut 
Oats"  which  is  sold  at  the  groceries.  Fresh  hulled  oats  used  to  be  sold 
as  chicken  feed  at  Siegel  &  Cooper,  Chicago. 

Hulless  Barley 

Hulless  barley  comes  next  to  oats  considering  its  nutrient  and  tonic 
ingredients.  It  is  as  naked  as  wheat,  which  it  resembles,  but  it  is  much 
harder.  In  spite  of  its  hardness,  when  ground  and  served  in  the  form 
of  "Brawn  Food,"  it  is  preferable  to  wheat.  It  can  be  procured  from 
seed  houses  or  health  food  stores. 

Maizes 

Jerusalem  corn  has  the  largest  kernel  of  the  maizes.  Milo  maize  is 
next  in  size.  Kaffir  corn  must  be  kept  in  a  very  dry  and  airy  place.  The 
maizes  are  medium  soft  and  brittle,  resembling  corn.  Maize  is  somewhat 
too  dry  and  brittle  by  itself,  but  when  mixed  half  and  half  with,  rye  and 
ground  together,  a  happy  medium  is  struck,  which  improves  the  flavor 
and  consistency  of  both  grains.  This  meal  served  in  the  form  of 
"Brawn  Food"  has  laxative  properties. 

Buckwheat 

Hulled  buckwheat  serves  an  excellent  diversion  in  the  line  of  cereal 
foods.  It  is  strong  in  heat  producing  properties  and  therefore  is  a  good 
winter  cereal.  It  is  very  crisp  and  softer  than  hulled  oats  and  has  a 
nutty  flavor.  It  is  best  served  whole  and  may  be  mixed  with  a  very 
few  chopped  nuts.  Children  like  it.  Buckwheat  can  be  hulled  at  home 
by  grinding  it  with  the  stones  set  so  far  apart  that  they  merely  crack 
the  hull  and  then  the  hull  is  sifted  and  fanned  out. 

Rye 

Rye  is  an  excellent  laxative  cereal,  but  its  meal  has  a  tendency  to 
gum  in  the  mouth  and  stick  to  the  teeth.  This,  however,  can  be  easily 
remedied  by  mixing  into  two  parts  of  rye  one  part  of  rice,  rice-corn  or 
Brazilian  flour  corn  and  then  grinding  the  mixture  to  meal.  This  meal 
has  a  good  flavor  in  "Brawn  Foods." 


262  UNFIRED    FOOD 

Spelt 

Spelt  is  a  grain  similar  to  wheat,  but  not  so  rich  in  glutin,  therefore 
more  brittle  and  has  a  slightly  warm  flavor.  Green  Kern  is  spelt  har- 
vested before  it  is  fully  ripe  and  in  this  form  it  has  a  very  spicy  flavor 
and  therefore  is  much  relished  in  "Brawn  Foods." 

Corn 

Sweetcorn,  ricecorn  and  Brazilian  flour  corn  are  a  most  excellent 
natural  food,  just  before  they  are  ripe  and  hard.  It  is  then  that  their 
flavor  is  most  delicious.  Cooking  does  not  and  cannot  improve  the 
young  corn  but,  to  the  contrary,  ruins  its  best  qualities. 

Sweet  Corn 

Sweet  corn  is  the  only  grain  the  meal  of  which  makes  the  best  un- 
fired  pie  crusts  which  do  not  become  soggy  and  retain  their  flavor. 
Sweetcorn  meal  makes  very  sweet,  but  also  very  satiating  "Brawn 
Food."  On  account  of  its  sweetness  it  does  not  blend  well  with  peanuts, 
but  very  well  with  pignolias  or  other  nuts. 

Rice   Corn 

Rice  corn,  Brazilian  flour  corn  and  rice  with  grated  cocoanut  make 
delicious  "Brawn  Food"  as  white  as  snow.  Rice  corn  has  laxative  qual- 
ities. 

Brazilian  Flour  Corn 

This  corn  is  the  softest  of  all  the  corn  known.  It  is  not  as  soft  as 
hulled  oats,  but  so  near  it  and  so  brittle  that  it  will  take  the  place  of 
popped  corn  in  the  unfired  diet. 

CORNMEAL  made  of  the  whole  grain  cannot  be  kept  very  long  as 
the  oil  in  the  germ  and  surrounding  scutellum  readily  oxidizes  and  be- 
comes rancid.  Therefore  buy  the  corn  and  the  other  grains  and  grind 
them  yourself  when  you  want  them. 

Rice 

It  is  a  mistaken  idea,  fostered  by  ignorance,  that  rice  cannot  be  eaten 
unfired  (unexploded).  Unpolished  rice  makes  a  wholesome  and  palat- 
able meal  for  "Brawn  Food."  After  a  long  line  of  investigations  the 
author  discovered  that  rice  meal  and  rice  corn  meal  are  the  best  (and 
rather  the  only)  meals  that  can  be  mixed  with  honey  to  make  unfired 
wedding  cakes. 

Millet 

German  millet  when  hulled  and  ground  to  meal  makes  good  and 
wholesome  "Brawn  Food,"  but  after  it  is  hulled  it  has  a  tendency  to 
get  rancid.  When  buying  German  millet  always  taste  it  to  make  sure 
that  it  is  not  rancid. 


ALIMENTARY    BOTANY 


263 


Wild  Rice 

Wild  rice  must  not  be  forgotten,  as  it  is  sweeter  than  common  rice. 

In  conclusion  let  me  say  that  the  unfired  foods  need  not  be  motonon- 
ous  with  such  a  variety  of  grains.  In  cases  where  you  cannot  get  the 
grain  you  want  from  your  grocer  or  health-food  store  try  the"  larger 
seed  houses. 


BANANA  MEAL 

The  plantain  banana  which  is  not  sweet  enough  for  a  commercial 
fruit  yields  a  wholesome  meal  when  sliced  and  dried  in  a  temperature 
which  is  below  that  of  scalding  water.  The  sliced  banana  after  it  is 
dried  and  before  it  is  ground  into  meal  is  called  "banana  fig."  The 
banana  fig  can  be  bought  in  wholesale  quantities  and  eaten  whole  or 
ground  to  meal  for  "Brawn  Food." 


COMPOSITION    OF    CEREALS 


5 

rt 

Proteid 

o 

Carbohydrates 

•S 

Fuel  Value 
in  Calories 
per  oz. 

Starch 

Cellu- 
lose 

Oats,  hulled  

10.5 
10.5 
11.3 
12.1 

13.0 
12.4 
11.3 
9.3 

6.3 
1.8 
3.6 
4.4 

65.2 
69.8 
67.3 
70.4 

2.0 
2.7 
4.2 
1.5 

3.0 
2.8 
2.3 
2.2 

104.9 
98.0 
98.5 
102.0 

Barley,  hulless 

Millet  (Hirse)  

Kaffir  Corn. 

Milo-Maize  

Jerusalem  Corn  

Buckwheat,  hulled. 

12.6 
11.6 
10.4 
10.5 

10.4 
10.6 
12.5 
11.8 

3.0 
1.7 

2.2 
2.1 

70.3 
72.0 
71.2 
72.0 

1.7 
1.7 
1.8 

1.8 

2.0 
1.9 
1.9 

1.8 

99.4 
98.2 
98.1 

Rye. 

Wheat,  spring  unpeeled  
Wheat,  winter  

SnAlf  /Emmer  Wheat  \ 

Corn  

9.5 

9.9 

3.8 

73.7 

1.4 

1.7 

104.7 

Sweet  Corn  

Rice  Corn  

Flour  

Brazilian  Flour  Corn  

Rice,  unpolished 

12.4 

7.6 

.9 

67.4 

1.5 

1.2 
4 

98.1 

Rice,  polished  

White  Bread  

33.4 
12.0 

8.6 
4.7 

.9 
2.2 

56.6 

77.9 



.5 
3.2 

76.4 
99.6 

Banana  Meal  .  . 

264 


UNFIRED    FOOD 


CEREALS 

THE    COMPOSITION    OF    THE    ASH    IN    FRACTIONS 

OF     IOO    PARTS 


•  .1                                                                 

The  Water  is  Deducted 
in  These  Figures 

Percent  of 
Total  Salts 

1 

Sodium 

Magnesium 

Calcium 

Potassium 

Phosphorus 

1 

*s 
in 

c 

0 

.« 

i 

0 

3 
u 

Oats  

3  35 

04 

.06 

.25 

,12 

.61 

.87 

06 

1  ,31 

03 

Barley  

3  10 

05 

13 

39 

0? 

51 

1  0?, 

09 

89 

Buckwheat  

2  29 

.04 

.14 

.28 

.10 

.53 

1.11 

.05 

005 

.03 

Rye  

2  15 

.03 

.02 

,24 

,06 

,68 

1,02 

06 

03 

01 

Wheat  

2.12 

.03 

.05 

.26 

.07 

,65 

1.00 

.01 

.04 

.007 

Corn        

1  90 

02 

,02 

.,29 

.04 

.57 

.86 

02 

,04 

04 

Rice     

1.37 

.02 

.06 

.15 

.05 

.33 

.71 

.007 

.04 

.001 

SALINE  MEAL 

Saline   meal  of  one  ounce   of  dried   Swiss   chard   leaves   to   three 


ounces  of  Hulless  Barley  analyzed. 

Water    11.5 

Protein    15.3 

Oil    2.2 

Carbohydrates   63.3 

Organic  Salts   7.7 

100.0 

Fuel    value    or    Calorics    per 
ounce    92.18 


Iron    2.1 

Sodium    11.9 

Magnesium i  i.o 

Calcium    3.5 

Potassium    16.3 

Phosporus    27.2 

Sulphur    4.0 

Silicon 22.5 

Chlorine   1.5 

100.0 

NUTS 

Nuts  in  general  are  the  best,  the  most  wholesome  and  most  econom- 
ical source  of  Protein,  because  while  they  are  ea'ten  unfired  their  pro- 
tein is  well  balanced  with  the  positive  salts  (detoxyl).  The  nuts  bear 
no  exception  to  other  foods  in  the  fact  that  baking  deteriorates  the  use- 
fulness of  their  positive  salts. 

For  economical  reasons  it  is  best  to  buy  all  nuts  shelled  provided 
they  are  fresh  and  not  exposed  to  moist  air.  The  fresh  COCOANUT 
grated  produces  the  most  delicious  blend  of  flavors  in"  "brawn  foods," 
sweet  fruit  salads  and  all  the  mild  herb  and  root  salads.  The  fresh  co- 
coanut  milk  should  not  be  wasted.  It  is  nature's  provision  for  infants 
and  invalids.  The  SPANISH  PEANUT  is  the  softest  and  most  useful 
in  the  unfired  diet,  because  it  can  be  used  in  a  greater  variety  of  ways 
than  any  other  nut.  To  those  who  have  learned  to  like  the  peanut,  it 
takes  the  place  of  milk,  butter,  cream,  eggs,  sugar,  salt  and  spices.  The 


ALIMENTARY   BOTANY 


265 


flaked  peanut  is  the  solution  to  an  inexpensive  but  substantial  "brawn 
food."  No  other  nut  can  take  the  place  of  peanuts  in  making  hot, 
pungent,  acrid,  bitter  or  strong  herbs  or  roots  palatable  and  often  most 
delicious.  It  also  blends  well  with  all  herbal  fruits,  including  bananas 
and  dates  and  of  the  tree  fruits,  the  lemon,  but  it  does  not  blend  well 
with  the  sweet  tree  and  shrub  fruits,  locust  bread  and  sweetcorn.  The 
experienced  nurse  will  always  buy  the  fresh  shelled  Spanish  peanut  at 
wholesale,  in  not  less  than  ten  pound  quantities.  The  peanuts  and  the 
cocoanuts  are  the  least  expensive  of  all  the  nuts.  Next  to  the  peanuts 
comes  the  Mexican  or  Italian  pine  nut,  called  PIGNOLIA  or  "proteid 
nut."  It  is  a  most  digestible,  very  soft  and"  sweet  nut  with  a  slightly 
resinous  flavor.  It  can  be  flaked  and  used  just  like  the  peanut  with 
the  exception  that  it  blends  with  sweet  fruits,  but  cannot  restore  very 
acrid  herbs/  It  may  be  bought  shelled  at  wholesale  in  five  pound  quan- 
tities. 

The  ALMOND  is  another  useful  nut  as  it  also  bears  to  be  flaked 
or  ground,  but  I  do  not  advise  it  being  blanched,  because  its  skin  is  of 
great  service  in  the  intestines.  WALNUTS,  PECANS,  BRAZIL 
NUTS  and  FILBERTS  have  each  their  special  virtue  and  serve  for 
variety.  They  may  be  used  chopped  or  coarsely  grated,  but  they  cannot 
and  must  not  be  flaked  or  ground  as  their  oil  separates  when  exposed 
to  the  slightest  pressure.  All  the  nuts  are  useful  in  brain  and  bone 
building  as  they  are  very  rich  in  magnesium  and  phosphorus,  especially 
the  almond.  For  the  food  analysis  and  saline  value  of  nuts  study  the 
tables. 

COMPOSITION    OF    NUTS 


Water 

Protein 

Oil 

Carbo- 
hydrates 

Ash  or 

Salts 

Cocoanuts  

15.0 

5.7 

50.6 

27.9 

1.7 

Cocoanut-Milk  

91  5 

7.2 

.1 

1.2 

Chestnuts  

40  3 

6.8 

4.5 

47.1 

1.8 

Pignolias  

3.3 

14.6 

61.9 

17.2 

3.0 

Brazil  Nuts  

5  3 

17.0 

66.8 

7.0 

3.9 

2.7 

9  6 

70.5 

15.3 

1.9 

Filberts        «        .              

3  7 

15  6 

65.3 

13.0 

2.4 

Pistachios  

4.2 

22.3 

54.0 

16.3 

3.2 

Hickory  Nuts  

3.7 

15.4 

67.4 

11.4 

2.1 

Almonds     

4.8 

21.0 

54.9 

16.7 

2.6 

Walnuts  .  .                                 

2.5 

18  3 

64.2 

13.0 

2.0 

Butternuts  

4.4 

27.9 

61.2 

8.5 

2.9 

Peanuts  

0.2 

25.5 

38.6 

24.7 

2.0 

Ground  Nuts.  . 

7.5 

24.5 

50.0 

11.7 

1.8 

266 


UNFIRED    FOOD 


THE    COMPOSITION    OF    THE    ASH    IN    FRACTIONS 
OF     100    PARTS 


«M       tfl 

E 

g 

8 

The  Water  is  Deducted 

|3 

g 

°i/i 

E 

3 

0 

£1 

u 

P 

in  These  Figures 

u  "w 

fl 

3 

a 
B 

3 

'u 

% 

cB 

a 

CO 

"a 

0 

'g 

«  o 

PH  H 

5 

£ 

& 

03 

u 

c2 

£ 

3 

c/: 

i 

0 

Cocoanuts  

2  00 

17 

18 

r^9 

86 

33 

10 

01 

26 

Almonds  

2  73 

02 

01 

48 

77 

1  19 

0] 

008 

006 

Walnuts  

2.05 

.03 

.05 

27 

18 

63 

89 

001 

Chestnuts  

3  01 

,005 

,21 

22 

12 

1   72 

55 

11 

05 

02 

THE    SALTS    AND    PROTEIDS    OF    NUTS    COMPARED 


The  Percent 
of  Ash  Salts 

The  Percent 
of  Protein 

Ratio 

Fuel  Value 
Calories  per  oz. 

Cocoanuts  

1.7 

5.7 

1  to    3.3 

52.36 

Chestnuts  

1.8 

6.3 

1  to    3.5 

72.10 

Pignolias  

3.0 

14.6 

1  to    4.1 

192.47 

Brazil  Nuts  

3.9 

17  0 

1  to    4.4 

195.97 

Pecans  

1.9 

9.6 

1  to    5.0 

205.33 

Filberts    t 

2  4 

15.6 

1  to    6.5 

197.41 

Hickory  Nuts  

2.1 

15.4 

Ito    7.3 

200.67 

Almonds  

2.6 

21.0 

Ito    8.1 

181.50 

Walnuts  

2.0 

18.3 

1  to    9.0 

197.71 

Butternuts  

2.9 

27.9 

1  to    9.3 

190.15 

Peanuts              

2.0 

25.5 

1  to  12.  7 

154.56 

Ground  Nuts  

1.8 

24.5 

1  to  13.6 

167.43 

LEGUMES 

Beans,  Peas  and  Lentils  are  the  richest  proteid  foods  known.  It 
must  be  remembered,  however,  that  cooked  legumes  are  as  injurious  to 
the  general  health  as  they  are  rich  in  proteid  elements,  because  they 
tend  to  saturate  the  blood  with  proteid  waste  poisons.  Unfired  legumes 
are  as  wholesome  as  any  other  natural  foods  because  their  organic  salts 
are  still  unstable  (digestible)  and  thus  able  to  neutralize  proteid  waste 
products.  No  one  can  eat  too  much  of  unfired  legumes ;  but  this  is  not 
true  with  cooked  legumes.  The  tima  bean  has  the  least  of  that  papilio- 
naceous flavor  and  therefore  the  ripe,  dried,  lima  bean  can  be  soaked 
and  used  in  winter  salads  just  like  the  young  lima  bean.  All  the  other 
beans  are  too  harsh  when  ripe  and  therefore  cannot  be  used  in  unfired 
dishes.  Green  string  bean  salads  and  wax  bean  salads  are  as  valuable  as 
any  green  salad  recommended  for  tonic  values.  The  flowers  of  the 
hyacinth  bean,  double  dolichos  and  other  flowering  beans  make  tempting 
and  wholesome  salads. 


ALIMENTARY    BOTANY 


267 


Young  green  peas  in  summer  and  dried  green  peas  soaked  in  winter 
make  palatable  salads  when  dressed  with  honey.  The  chick  pea  (nahit) 
(Circer)  deserves  special  attention  here  as  it  is  the  sweetest  of  all  peas. 
Soaked  it  can  be  used  for  salads  and  when  ground  and  mixed  with 
grated  cocoanut  it  makes  a  palatable  meal.  Soaked  lentils  dressed  with 
honey  make  a  delicious  salad  especially  when  soaked  in  lemon  juice. 

COMPOSITION    OF    LEGUMES 


• 

O) 

"rt 

Protein 

5 

ij 

JS   £ 

0) 
3 

ll    * 

Lima  Beans  

10.0 

20.3 

2.0 

62.8 

4.9 

99  57 

Water  Deducted 

12.6 

22.5 

1.8 

59  6 

5.4 
8  5 

97  93 

Water  Deducted 
Lentils  

12.0 

25.0 

1.9 

58.3 

4.0 
2  8 

99  55 

Water  Deducted 

Peas           

9.5 

24.6 

1.0 

62.0 

3.3 
2  9 

101  03 

Water  Deducted 

8.2 

COMPOSITION    OF   THE    ASH    IN  FRACTIONS  OF 

100    PARTS 


!« 

•  6 

i?l 

B 

•J 
c 

Q 

3 

D 
I 

1 

3 

C 

V 

a 
'C 

ll« 

1 

1 

• 

13 
U 

cd 
I 

1 

O. 

.J3 

1 

Q 

Lima  Beans  

5  4 

03 

06 

38 

?n 

2QK 

2  10 

18 

03 

10 

Lentils               

3  3 

07 

44 

08 

1   15 

1   ?0 

15 

Peas  

3  2 

03 

,04 

.26 

15 

1   38 

1   15 

11 

03 

05 

FRUITS 


The  fruits  are  nature's  intended  foods.  In  the  fruits  nature  has 
purposely  concentrated  and  elaborated  the  most  wholesome  and  most 
delicious  elements  for  the  nutrition  of  the  animal  kingdom  in  order  that 
its  seeds  might  be  carried  far  from  the  parent  tree  or  plant  to  insure  per- 
petuation by  distribution.  The  law  of  "Survival  of  the  Fittest"  works 
hand  in  hand  with  Nature  in  evoluting  the  instinctive  responsiveness  or 


268  UNFIRED    FOOD 

reciprocity  in  all  fruit-bearing  vegetation.  Extensive  observation  has 
proven  that  Nature  has  protected  the  seeds  of  all  luscious  fruits,  either 
against  digestion  by  a  hard  and  impervious  seed  coating  or  against  in- 
gestion  by  a  disagreeable  flavor  of  the  seed  itself.  Think  this  over. 
There  is  the  law  of  reciprocity  between  the  vegetable  kingdom  and  the 
animal  kingdom.  Nature  has  provided  every  climate  with  the  most 
necessary  fruits  that  will  restore,  establish  and  sustain  health  and  longev- 
ity when  judiciously  used.  She  has  elaborated  in  the  fruits  the  most 
harmless  stimulants,  perfect  tonics  and  the  best  purgatives,  laxatives, 
cholagogues  and  antiseptics.  Beauty  is  the  result  of  perfect  physical, 
mental,  moral  and  spiritual  health.  In  the  fruits  are  the  elements  that 
sustain  health  on  all  the  mentioned  planes.  The  very  picture  of  beauti- 
ful fruits  suggests  beauty  to  the  soul  through  the  senses.  In  the  vari- 
ous fruits  is  food  that  will  sustain  the  mind  in  its  quest  after  knowledge. 
"If  you  would  be  wise  it  is  wise  to  breakfast  on"  sweet  fruits.  The 
sugar  of  fruits  requires  almost  no  digestion. 

Fruits  are  Nature's  predigested  foods.  The  APPLE  is  the  king  of 
fruits,  because  it  is  the  most  durably  valuable  and  the  most  practical  al- 
though it  is  not  the  most  luxurious  or  luscious  for  the  moment.  Its  special 
value  lies  in  the  fact  that  its  better  varieties,  under,  favorable  condi- 
tions, can  be  kept  all  around  the  year.  It  has  harmless  stimulating 
properties.  It  is  more  nutritious  than  the  potato  and  it  is  an  excellent 
brainfood  because  of  its  large  endowment  of  phosphorus.  Let  the  chil- 
dren of  all  ages  eat  all  the  apples  they  crave.  Those  who  eat  apples 
freely  are  almost  protected  against  all  diseases,  and  especially  jaundice, 
indigestion  and  torpidity  of  the  liver,  because  it  is  very  rich  in  sodium. 

The  PEAR  is  not  quite  so  rich  in  the  positive  salts  except  in  potas- 
sium. The  hard  aromatic  QUINCE  is  valuable  for  mildly  cleansing 
the  intestines.  The  PEACH  has  no  equal  for  deliciousness  and  is  al- 
ways relished  by  invalids.  The  fresh  undiluted  juice  of  CHERRIES  is 
a  mild  but  most  effective  tonic  for  invalids.  The  LEMON  and  the 
LIME  are  the  most  wholesome  source  of  acid  for  cooling  and  refresh- 
ing drinks.  The  GRAPEFRUIT  is  somewhat  bitter  on  account  of  its 
potassium,  but  that  is  wherein  lies  its  dietetic  value  and  you  will  soon 
learn  to  crave  the  flavor.  It  is  Nature's  gastric  stimulant.  In  the 
ORANGE  and  TANGERINE  Nature  has  elaborated  a  non-intoxicat- 
ing stimulant  in  combination  with  tonic  ingredients.  Patients  suffering 
from  fever  should  not  eat  solid  foods,  but  orangeade  and  lemonade 
quenches  their  thirst  and  cools  their  feverish  heat.  The  GRAPES  and 
PRUNES  are  very  much  alike  in  their  chemical  composition,  especially 
in  potassium  and  calcium.  Almost  every  common  disease  has  been 
cured  with  grapes  but  an  "apple  cure"  could  be  more  successful.  The 
FIG  is  another  fruit  that  is  as  valuable  as  the  apple.  The  OLIVE  is 
an  exception  to  all  the  fruits  in  that  it  is  composed  of  fifty  per  cent  of 
oil  and  in  that  its  ash  is  eighty  per  cent  potassium. 


ALIMENTARY    BOTANY  269 

The  fresh  ripe  olive  would  be  a  blessing  to  ailing  humanity  if  it  could 
be  shipped  over  the  country.  Every  "Health  Food"  store  is  supplied 
with  the  dried  olive,  which  has  the  same  chemical  composition  minus 
the  water.  Its  lubricating,  cleansing,  beautifying  and  rejuvenating 
power  is  the  greatest  among  all  the  fruits.  Olive  oil  retains  some  of 
the  above  properties,  but  it  is  very  deficient  in  the  important  organic 
potassium  salt.  Before  passing  to  the  shrub  fruits  I  must  leave  a  word 
for  the  unappreciated  MULBERRY.  It  has  no  less- value  for  health 
than  the  grape.  It  is  sold  in  the  city  of  Chicago  for  blackberries  and 
the  public  does  not  know  it.  The  tree  is  both  ornamental  and  useful. 
Its  fruiting  season  extends  over  half  of  the  summer  and  when  its  lusci- 
ous fruit  is  most  needed.  Every  city  front  or  rear  yard  should  be  orna- 
mented with  one  or  two  of  these  fruitiferous  and  umbriferous  trees. 

BLUEBERRIES  and  BLACKBERRIES  are  sometimes  employed 
to  advantage,  in  diarrhea.  The  sugar  of  the  blackberry,  however,  is 
somewhat  predisposed  to  fermentation  and  therefore  is  best  eaten  when 
the  stomach  is  emptied  of  all  fermentable  food.  The  HUCKLEBERRY 
is  like  the  blueberry  in  wholesome  properties  and  flavor.  The  RASP- 
BERRY has  in  flavor  and  quality  what  the  blackberry  has  in  juiciness. 
The  GOOSEBERRY  comes  next  to  the  strawberry  in  its  rich  endow- 
ment of  calcium  and  iron  and  it  makes  up  in  magnesium  what  it  is 
short  in  sodium.  The  CURRANT  with  its  delicious  acid  comes  next  in 
line  and  the  black  currant  is  not  less  valuable.  The  ELDERBERRY 
is  so  saturated  with  organic  salts  that  the  salts  will  form  an  insoluble 
crystal  in  the  preserved  juice.  The  DATE  and  the  BANANA  belong 
to  the  herbal  fruits.  Dates  and  bananas  form  the  most  complete  food 
for  man.  It  is  possible  that  the  date  and  the  banana  are  man's  first 
fruit  in  his  primitive  tropical  haunts.  The  banana  that  is  shipped  north 
is  inferior  to  the  banana  that  can  be  picked  sun-ripened  in  the  planta- 
tion. The  reason  is  this.  The  bananas  to  be  shipped  north  must  be  cut  from 
the  plant  when  they  are  yet  grass  green,  and  from  that  time  until  the 
consumer  buys  them  they  ripen  without  the  aid  of  sunshine  and  some- 
times their  unnatural  ripening  is  hastened  by  kerosene  heaters  in  the 
cars  or  in  damp  basements  where  the  fruit  must  absorb  the  foul  gases. 
This  is  why  the  starch  of  the  undeveloped  banasas  afTect  some  people 
like  cooked  starch.  Therefore  it  is  best  to  buy  the  largest  bananas  which 
have  been  more  fully  developed  in  the  plantation.  Bananas  for  con- 
valescents should  be  hung  into  sunshine  for  a  day  or  two.  The  plantain 
banana,  (which  is  not  sweet  enough  for  fresh  fruit),  is  dried  and  then 
called  Banana-Fig.  This  is  a  most  wholesome  substitute  for  bread  and 
when  coarsely  ground  makes  a  delicious  meal. 

The  CAROB  (St.  John's  bread  or  locust  fruit)  and  TAMARINDS 
are  the  fruits  of  leguminous  trees.  If  the  public  knew  the  virtue  of 
these  fruits  they  would  be  more  extensively  used.  So  much  organic 
sugar  is  in  the  carob  that  it  often  forms  white  crystals  in  the  larger 
pockets  of  the  pod  and  its  fibrous  element  is  most  useful  in  the  in- 


2;o  UNFIRED    FOOD 

testines.  The  children  «f  all  ages  should  eat  it  freely.  The  tamarind 
has  a  concentrated,  germicidal,  acid,  a  delicious  flavor,  resembling  that 
of  grapes,  and  plenty  of  sugar  and  organic  salts.  It  makes  a  most 
wholesome,  delicious  and  refreshing  tamarade  and  can  also  be  used  for 
flavoring  cereals  and  confections.  There  are  many  other  most  valuable 
fruitsi  that  are  little  known  because  of  their  scarcity.  Some  of  them  de- 
serve to  be  cultivated  more  extensively.  A  few  of  the  scarcer  fruits 
that  find  their  way  into  the  Chicago  market  are  the  PAWPAW,  the 
AVOCADO  PEAR,  the  PRICKLY  PEAR  (cactus  fruit),  the  JAP- 
ANESE PERSIMMONS,  the  POMERGRANATE  and  the  WIN- 
GREEN  BERRY.  Keep  your  eyes  open  for  them. 

Many  of  the  temporary  fruits  can  be  preserved  by  rapid  desicca- 
tion in  the  warm  sunshine  or  by  an  applied  draft  of  warm  air, 
that  is  not  hot  enough  to  cook  them,  without  injuring  their 
chemical  constitution.  Such  dried  fruits  can  be  kept  the  year 
round  if  protected  against  moist  air,  moths  and  worms.  Dried  fruits 
can  be  nearly  restored  to  their  original  lusciousness  by  soaking  them  in 
water  for  several  hours  or  over  night.  The  saline  ingredients  of  dried 
fruits  do  not  lose  their  value  unless  the  fruit  is  heated  to  the  scalding 
temperature.  In  the  following  table  most  of  the  fruit  is  arranged  in 
the  order  of  saline  abundance.  Since  the  saline  abundance  can  only 
be  determined  from  the  percentage  of  ash  after  the  water  is  deducted  the 
figures  are  inserted  after  the  letters  "W.  D."  These  figures  are  pro- 
duced as  follows.  Add  the  percentage  of  each  ingredient  except  water; 
divide  this  sum  by  100  and  multiply  the  per  cent  of  ash  by  this  quotient. 
The  fuel  value  is  obtained  as  follows.  Multiply  the  sum  of  the  per  cent 
of  protein  and  starch  by  1.1375.  Then  multiply  the  per  cent  of  oil  by 
2.525.  The  sum  of  the  two  quotients  is  the  fuel  value  in  calories  per 
ounce. 


ALIMENTARY    BOTANY 


271 


FRUITS 


Water 

Protein 

Oil  and 
Acid 

Suparanc 
Starch 

Ash  or 
Saline 
Matter 

Fuel 
Value  or 
Calories 
per  ounce 

Cucumbers  

95.20 

.73 

.62 

2.95 

.50 

6.75 

Water  Deducted 

16.21 

12  93 

61  46 

1040 

Tomatoes  

94.30 

.90 

.40 

3.90 

50 

fi.47 

Water  Deducted  

15.79 

7.02 

68.42 

877 

Pumpkins 

88.00 

1.55 

°s 

9  18 

qq 

Water  Deducted 

8  24 

Watermelons  

92.00 

60 

.40 

6  70 

60 

<)  31 

Water  Deducted  

7  23 

4.82 

80.72 

7  23 

Strawberries  

90.77 

1.03 

.60 

7.00 

.60 

H2S 

Water  Deducted  

11.16 

6.51 

76.84 

6  50 

Muskmelons  

89.50 

.60 

.05 

9.26 

.60 

11  33 

Water  Deducted  

571 

Currants 

85.00 

1.50 

.20 

12  60 

70 

16  54 

Water  Deducted  

4,66 

Oranges  

87.00 

.82 

.20 

11.43 

65 

H57 

Water  Deducted  

6.31 

1.54 

87.92 

423 

Raisins,  Dried  

14.60 

2.60 

3.30 

76.10 

3.40 

97.85 

Water  Deducted  

3.05 

3.86 

89.11 

395 

Prunes  

84.10 

.70 

.10 

14.50 

.60 

17.54 

Dried. 

22  00 

3  43 

.49 

71  14 

2  94 

86  06 

Water  Deducted 

4.40 

.63 

91.20 

3  77 

Bananas  

75.10 

1.33 

.62 

22.03 

.92 

28.14 

Water  Deducted 

5.34 

2.49 

88.47 

3  70 

Cherries  

82.40 

1.00 

.80 

15.20 

.60 

20  45 

Water  Deducted  

340 

Apricots  

85.00 

1.05 

.21 

13.23 

.51 

16.77 

Dried  

29.40 

4.94 

1.00 

62.28 

2.38 

78.99 

Water  Deducted  

7.00 

1.42 

88.22 

3.36 

Apples  .  . 

84.60 

.38 

.48 

14.04 

.50 

17.61 

Dried  

28.00 

1.77 

2.23 

65.66 

2.34 

82.33 

Water  Deducted  

2.45 

3.10 

91.20 

3.25 

Figs  

79.67 

1.50 

.30 

17.93 

.60 

21.86 

Dried  

18.50 

6.10 

1.21 

71.87 

2.41 

90.53 

Water  Deducted  

7.38 

1.48 

88.19 

295 

Gooseberries  

85.00 

.56 

1.42 

12.60 

.42 

18  55 

Water  Deducted  

2.80 

Pineapples 

89  30 

.40 

30 

9  70 

30 

12  24 

Water  Deducted  

3.74 

2.80 

90.66 

2.80 

Persimmons 

66.10 

.80 

.70 

31.50 

90 

38.51 

Water  Deducted 

2  65 

Pears  

84.40 

.60 

.50 

14.10 

.40 

17.98 

Water  Deducted  -,  

2  56 

Grapes  

78.30 

1.30 

1.60 

18.30 

.50 

26.32 

Water  Deducted  

2.30 

Dates  

55.01 

1.12 

1.47 

41.46 

.94 

As  Bought  

15.35 

2.11 

2.77 

78.00 

1.77 

88.12 

Water  Deducted  

2.49 

3.27 

92.16 

2,09 

Mulberries  

84.71 

.36 

1.86 

12.41 

.66 

19.49 

Raspberries 

84.10 

1.70 

1.00 

12.60 

.60 

18.79 

Peaches  

84.30 

.50 

.10 

14.80 

.30 

17.66 

Water  Deducted  

1.91 

Huckleberries  

81.90 

.60 

.60 

16.60 

.30 

21.08 

Nectarines  

82.90 

.60 

15.90 

.60 

18.76 

Lemons.  . 

89.30 

.95 

.70 

9.00 

.50 

24.46 

272 


UNFIRED    FOOD 


FRUITS 

THE    COMPOSITION    OF    THE    ASH    IN 
OF     100    PARTS 


FRACTIONS 


The  Water  is  Deducted 
in  These  Figures 

Percent  of 
Total  Salts 

c 

0 

Sodium 

s 

re 

Calcium 

Potassium 

Phosphorus 

ft 

c 

O 

M 

Chlorine 

II 

Strawberries  

6.50 

38 

1   85 

92 

1   37 

90 

20 

78 

10 

Gooseberries 

2  80 

13 

98 

16 

34 

1  08 

55 

17 

07 

02 

Cucumbers. 

10  40 

14 

1   04 

43 

76 

4  98 

9  08 

55 

61 

51 

Pumpkins  

8  24 

22 

1   79 

99 

65 

1   65 

9  79 

90 

69 

03 

Apples  .  . 

3  30 

05 

86 

99 

13 

1   18 

45 

90 

14 

IT-  • 

Figs  

2.95 

04 

77 

27 

56 

84 

04 

19 

16 

08 

Prunes  

3.77 

09 

34 

13 

43 

1   83 

60 

18 

15 

09 

Olives  

5.51 

05 

,41 

,01 

.41 

4  45 

,07 

06 

04 

01 

Cherries  

Watermelons          .... 

3.40 
7.23 

.07 
32 

.08 
68 

.19 

39 

.25 
72 

1.76 
3  24 

.54 
1    01 

.17 

38 

.30 

.04 

Pears  

2.56 

03 

22 

13 

20 

1   40 

39 

14 

04 

01 

Grapes 

2  30 

01 

03 

11 

26 

1   29 

36 

14 

06 

03 

Peaches  

1.90 

02 

16 

10 

15 

1   04 

99 

11 

03 

Blueberries  

1.65 

08 

08 

10 

13 

96 

29 

05 

TOMATOES  OR  LOVE  APPLES 

(Lycopersicum  Esculentum) 

The  tomato  is  one  of  the  most  useful  herbal  fruits  for  restoring 
health  and  for  fortifying  health.  It  is  very  luscious  and  delicious  and 
it  is  rich  in  the  most  valuable  organic  salts.  A  few  chips  of  tomato  im- 
prove the  flavor  of  most  of  the  herbal  salads.  No  other  herbal  fruit  can 
produce  such  a  delicious  uncooked  soup  as  the  tomato.  For  soup  the 
tough  thin  skin  of  the  ripe  tomato  is  peeled  off  with  a  very  sharp  knife. 
The  juice  with  the  seeds  is  squeezed  into  one  dish  and  the  pulp  is 
macerated  in  another  dish  with  a  table  fork  until  liquid.  Then  the  juice 
with  seed  and  all  is  mixed  with  the  macerated  pulp  and  other  ingred- 
ients, according  to  the  kind  of  soup  desired.  Even  the  green  unripe 
tomato  makes  a  relished  salad  when  combined  with  flaked  peanuts  and 
celery.  The  green  tomato  can  be  kept  nearly  two  months  after  frost 
when  laid  singly  in  a  light  and  airy  place.  They  should  be  looked  over 
carefully  each  day  and  those  that  show  tendencies  to  spoil  should  be 
promptly  used  for  salads  before  they  have  a  chance  to  spoil  and  infect 
the  rest.  Patients  who  would  help  nature  to  overcome  cancer  or  liver 
troubles  should  make  friends  with  tomatoes. 


ALIMENTARY   BOTANY  273 

SWEET  SALAD  PEPPERS 

(Capsicum  Annuum) 

The  sweet  salad  peppers  are  distinct  varieties  from  the  burning  and 
hot  varieties.  The  sweet  peppers  are  grown  extensively  in  Italy,  Spain 
and  France.  There  are  five  or  six  varieties  which  are  absolutely  free 
from  that  acrid  or  burning  pungency/  The  sweet  salad  peppers  are 
as  wholesome  in  every  respect  as  the  tomato.  Everyone  who  eats  the 
absolutely  sweet  peppers  twice  will  certainly  crave  to  eat  them  again. 
Great  care  must  be  exercised  in  buying  sweet  salad  peppers  in  the  market* 
because  some  of  the  hot  varieties  look  almost  exactly  like  the  sweet 
varieties.  There  is  only  one  way  to  make  certain  whether  the  peppers 
are  sweet  or  hot.  First  ask  the  farmer  or  dealer  if  he  can  guarantee 
that  the  peppers  are  sweet.  If  he  says  "they  are  sweet"  do  not  be  too 
certain  about  it;  but,  take  one,  break  it  open,  take  out  one  seed  and 
touch  it  to  the  tongue  but  be  careful  not  to  touch  the  lips.  Now  if  the 
seed  bites  the  tongue  you  may  be  certain  that  you  would  not  like  that 
pepper  in  your  salad.  Therefore  do  not  buy  them.  The  absolutely 
sweet  peppers  have  not  the  slightest  pungency  on  the  seeds  or  on  the 
inner  surface.  That  is  the  only  certain  test.  Do  not  buy  sweet  pepper 
seed  for  pepper  culture  unless  you  have  tasted  four  or  five  of  the  seeds 
to  make  certain  that  it  is  not  mixed  with  the  seeds  of  the  hot  varieties. 

HUSK  TOMATO 

(Physalis  Pubescens  and  Alkekengi) 

The  husk  tomato  is  also  called  winter  cherry,  ground  cherry  and 
strawberry  tomato.  This  tomato  is  loosely  enclosed  in  an  enlarged  leafy 
calyx  resembling  a  Chinese  lantern.  This  tomato  can  be  kept  long  into 
winter  if  the  fruit  is  left  in  the  husk.  The  fruit  is  relished  much  after 
it  is  eaten  several  times. 

EGGPLANT 

(Solanum  Melon gena) 

The  eggplant  is  also  called  madapple.  It  is  a  very  useful  fruit.  The 
flavor  of  the  flesh  resembles  that  of  string  beans  and  some  varieties  are 
slightly  pungent.  They  may  be  served  in  half  inch  slices  spread  with 
nut  butter. 

THE  PEPINO 

(Solanum  Muricatum) 

Is  a  wholesome  fruit,  the  pulp  of  which  resembles  the  musk  melon 
in  flavor. 

CUCUMBERS 

(Cucumis  Sativus) 

The  cucumber  comes  next  to  the  tomato  in  its  usefulness  for  health. 
The  very  small  cucumbers  called  pickles  should  be  only  used  for  salads, 


274  UNFIRED    FOOD 

and  those  which  are  longer  than  three  inches  are  most  useful  for  soups, 
but  they  may  also  be  used  in  salads  sliced  or  chipped.  The  small  cucum- 
bers should  not  be  peeled,  but  the  large  ones  should  be  peeled  very 
thinly.  Cucumbers  for  soup  should  not  be  wilt  or  too  young  or  the  soup 
will  become  too  thick.  A  six  inch  cucumber  peeled  and  grated  produces 
one  soup;  which  may  be  flavored  with  flaked  nuts,  parsley  and  honey. 
The  rind  of  the  cucumber  has  a  most  beneficial  effect  on  the  kidneys, 
because  of  the  organic  salts  which  concentrate  in  and  near  it.  The 
cucumber  sometimes  stirs  up  painful  eliminative  crises  in  subjects  whose 
blood  is  overloaded  with  some  poison.  This,  then,  proves  that  the 
cucumber  is  their  very  best  friend. 


PUMPKINS  AND  LARGE  SQUASHES 

(Cucurbita  Maxima) 

There  are  many  varieties  of  pumpkins  and  large  squashes.  The  hard 
shelled  varieties  can  be  kept  all  through  the  winter  for  most  wholesome 
salads.  The  Hubbard  squash  has  a  much  sweeter  and  harder  flesh  than 
the  pumpkin.  It  makes  a  most  delicious  salad  when  grated  and  mixed 
with  chopped  cabbage  and  chopped  nuts.  The  pumpkin  requires  some- 
thing tart  to  bring  out  a  pleasing  flavor.  The  cranberry  when  chopped 
and  well  mashed  or  macerated  combines  well  with  pumpkins  and 
squashes,  but  it  takes  a  few  flaked  nuts  to  subdue  its  extreme  acidity. 
Green  tomatoes  also  bring  out  a  good  flavor.  In  summer  and  fall  oxalis 
and  sorrel  combines  well  with  pumpkins  and  squashes,  especially  when 
a  little  celery  is  added.  Very  soft  pumpkins  should  not  be  grated,  but 
chopped  or  cubed. 

VEGETABLE  MARROW,  CROOK  NECK  AND  SCALLOP 

SQUASHES 

(Cucurbita  Pepo) 

All  these  varieties  of  squashes  are  very  useful  for  summer  and  winter 
salads.  When  they  are  soft  and  young  they  can  be  used  like  cucumbers 
and  when  they  are  very  hard  they  may  be  grated  for  salads,  like  pump- 
kins and  Hubbard  squash. 

MUSK  SQUASHES 

(Cucurbita  Moschata) 

The  varieties  of  this  squash  are  the  carpet  bag  gourd  or  Naples 
squash,  the  early  Neapolitan  squash,  the  Yokahama  gourd  and  the  Can- 
ada crookneck  gourd.  The  flesh  of  all  these  squashes  is  sweet  and  per- 
fumed and  therefore  will  be  preferred  for  salads  to  pumpkins. 


ALIMENTARY   BOTANY  275 

NETTED  MELONS 

(Cucumis  Melo~) 

The  netted  melons  include  the  sugar  and  musk  melons.  There  is 
a  large  variety  of  these  having  either  green,  white  or  red  flesh  and  all 
are  sweet  juicy  and  fragrant.  They  need  no  preparation,  except  to  be 
cut  in  halves  or  quarters  and  served  with  a  spoon. 

CANTALOUPE  OR  ROCK  MELONS 

(Cucumis  Melo) 

There  is  very  little  difference  between  the  varieties  of  the  cantaloupe 
melons  and  the  netted  melons  except  that  the  cantaloupes  are  sup- 
posed to  have  a  warty  skin. 

WATERMELONS 

(Citrullus  Vulgaris  or  Cucumis  Citrullus) 

The  watermelons  differ  from  the  previous  melons  in  that  the  water- 
melon has  the  seed  cavity  filled  entirely  with  minute  granular  cells  which 
are  crisp  and  filled  with  a  sweet  and  refreshing  juice.  The  flesh  which 
is  eaten  in  the  other  melons  is,  in  the  watermelons,  hard  and  rather  in- 
sipid. There  are  many  varieties  of  watermelons,  differing  in  the  color 
of  the  seeds,  which  are  either  white,  yellow,  red,  brown  or  black  and 
they  differ  also  in  the  color  of  the  crisp  flesh  which  varies  from  greenish 
white  to  dark  red.  The  crisp  flesh  of  nearly  all  the  watermelons  is  melt- 
ing, sugary  sweet  and  fragrant. 

The  watermelon  is  the  most  juicy  of  all  the  herbal  fruits.  The 
juice  of  no  other  fruit  can  filter  into  the  blood  and  through  the  kidneys 
as  quickly  as  that  of  the  watermelon.  This  is  due  to  the  fact  that  it  is 
very  rich  in  those  salts  which  aid  kidney  elimination.  Organic  iron,  cal- 
cium, potassium  and  sulphur  are  most  abundant  in  the  watermelon 
juice.  It  is  advisable  to  always  eat  a  portion  of  the  hard  flesh  with  the 
crisp  flesh.  The  cellulose  in  the  hard  flesh  and  the  organic  salts  it  con- 
tains are  as  useful  in  the  intestines  as  the  salts  in  the  juice  are  to  the 
kidneys.  Watermelon  should  be  served  in  sections  or  slices  with  a  knife 
and  fork.  Watermelon  is  the  best  fruit  to  eat  after  a  fast.  Con- 
valescents should  eat  watermelon  when  they  would  drink  water. 

STRAWBERRIES 

(Fragaria) 

The  strawberry  on  account  of  its  delicious  flavor  and  lusciousness 
has  become  the  favorite  among  all  the  small  fruits.  The  true  value  of 
the  strawberry,  (which  is,  as  yet,  little  appreciated  by  the  world  at 
large)  lies  in  the  fact  that — of  all  the  fruits  analyzed  it  is  the  richest 


276  UNFIRED   FOOD 

in  the  most  valuable  organic  salt;  namely  sodium,  calcium,  iron  and 
silicon.  The  four  prominent  natural  varieties  are  the  wood  strawberry 
(F.  Vesca),  the  alpine  strawberry  (F.  Alpina),  the  Hautbois  (F. 
Elatior)  and  the  pineapple  strawberry  (F.  Grandiflora).  Of  these 
an  endless  number  of  artificial  varieties  have  been  produced  by  hybridiza- 
tion and  selection.  We  would  prefer  the  alpine  varieties  because  they 
have  a  tendency  to  bear  fruit  during  six  months  of  the  year.  The 
strawberry  may  be  served  in  any  conceivable  way,  but  it  should  never 
be  (improved?),  cooked  or  preserved.  For  reasons  above  stated  the 
strawberry  is  the  best  blood  toning  fruit  known.  Therefore  the  sick 
and  the  convalescent  should  eat  them  to  furnish  Nature  with  the  mate- 
rial for  elimination,  neutralization  and  reconstruction.  Let  no  one  pass 
the  opportunity  to  sip  the  nectar  from  Nature's  tonic  fruit;  the  straw- 
berry. 

CRANBERRY 

(  Vaccinum  Macrocarpon  ) 

The  cranberry  is  the  most  acid  of  the  common  herbal  fruits  we  know 
of.  It  ripens  in  the  fall  and  can  be  kept  throughout  the  winter,  when 
it  becomes  very  useful  for  flavoring  winter  salads.  Cranberry-nut 
cheese  is  a  most  wholesome  winter  relish.  The  cranberries  to  be  used 
for  salads  should  be  chopped  and  then  mashed  or  macerated  with  a 
wooden  potato  masher  or  wooden  spoon  in  the  chopping  bowl.  If  a 
small  quantity  of  flaked  nuts  are  mixed  with  the  chopped  cranberries  be- 
fore they  are  macerated  no  juice  will  be  lost.  The  cranberry  is  too 
acid  to  be  eaten  alone  and  I  need  not  repeat  why  cranberry  preserves  are 
not  wholesome 

PINEAPPLE  OR  ANANAS 

(Ananassa  Sativa) 

The  pineapple  is  the  closest  link  between  the  herbs  and  the  herbal 
fruits.  The  fruit  itself  consists  of  a  fleshy  consolidated  spike.  The 
cauliflower  is  a  tendency  in  a  similar  direction.  When  the  pineapple  is 
ripe  it  is  a  most  wholesome  fruit.  It  is  rich  in  organic  sugar  and  acid 
and  is  not  wanting  in  organic  salts.  Peter  H.  Rolfs  says  in  the  Farm- 
ers Bulletin  of  this  fruit:  it  should  be  allowed  to  ripen  fully,  preferably 
on  the  plant.  No  matter  how  daintily  the  pineapple  is  served  it  is  not 
quite  equal  in  flavor  to  the  deadripe  fruit  just  picked  from  the  plant  and 
eaten  out  of  hand."  The  pineapple  contains  a  principle  called  "anan- 
asine,"  which  possesses  active  digestive  properties.  This  principle  has 
been  separated  and  used  as  an  artificial  digester  by  the  doctors,  but  the 
reader  will  now  be  able  to  understand  that  such  an  organic  principle 
would  become  inorganic  in  the  process  of  separation  and  that  it  then 
would  interfere*  with  Nature's  operations.  It  would  be  far  more  reason- 
able to  advise  a  small  dish  of  the  natural  pineapple  for  dessert.  The 
ripe  pineapple  may  be  served  in  any  fancied  way,  but  it  should  not  be 


ALIMENTARY   BOTANY  277 

preserved,  for  reasons  which  the  reader  now  understands.  Do  not  let 
the  juice  of  a  half  ripe  pineapple  touch  the  outer  lips  as  the  digestive 
principle  is  so  active  then  that  it  may  blister  the  lips. 

SALAD  HERBS 

In  the  long  evolutionary  past  the  remotest  human  animal  had  only 
herbs  for  food,  and  even  after  fruits,  grains  and  nuts  had  evolved,  he 
still  required  herbs  to  balance  his  diet.  Although  man  has  acquired  the 
power  of  adaptability,  still  there  is  no  other  food  so  conducive  to  health 
nor  so  useful  in  reestablishing  health  as  the  herbs,  for  there  is  no  other 
wholesome  food  that  is  so  rich  in  the  required  organic  salts.  "EAT 
HERBS  TO  GET  WELL  AND  STAY  WELL.  Every  cottage  garden 
should  have  room  for,  at  least  one  short  row  of  every  wholesome 
vegetable  for  variety. 


COS  LETTUCE 

LETTUCE 

(Lac tn c a  Sativa) 

Lettuce  is  a  most  universal  salad  herb.  It  has  been  selected  into 
many  varieties,  such  as  leaf  lettuce,  head  lettuce  and  cos  lettuce.  The 
cos  variety  has  a  more  upright  habit  resembling  broad  leaved  endive. 
Lettuce  is  most  rich  in  organic  iron,  magnesium,  calcium  and  potassium 
and  therefore  most  valuable  for  convalescents.  It  is  the  most  whole- 


278 


UNFIRED    FOOD 


some  food  for  flushing  the  intestines  as  it  is  not  retained  in  the  stomach 
and  cannot  cake  or  decay  in  the  intestines.  For  this  purpose  the  patient 
may  eat  a  pound  at  a  time  with  impunity,  if  other  foods  are  avoided, 
except  a  few  nuts  to  give  relish.  Cabbage  may  be  eaten  for  the  same 
purpose  in  winter. 


ENDIVE 

(Cichorinm  Endivia) 

Endive  is  more  firm  than  lettuce  for  which  quality  it  is  often  pre- 
ferred. The  broad  leaved  variety  is  best  for  close  sowing,  to  be  used 
in  the  early  summer.  The  fringed  varieties  may  be  sown  later  for  win- 
ter salads.  The  Batavia  variety  which  has  very  broad  folding  leaves 
is  also  excellent  for  winter  cultivation. 

CHICORY 

( Cichorinm  In tibus) 

Chicory  resembles  the  dandelion  in  flavor  and  firmness.  Its  roots 
penetrate  into  the  subsoil  and  bring  up  valuable  saline  elements.  Its 
leaves  are  narrow  and  often  twelve  to  eighteen  inches  long.  For  salad 
use,  it  should  be  sown  in  a  row  and  so  thinned  out  that  the  plants  are 
one  inch  apart.  When  the  leaves  become  about  ten  inches  long;  those 
leaves  which  cannot  bear  their  own  weight  and  droop  to  the  ground 
should  be  constantly  picked  for  salad  before  they  become  soiled.  If 
this  method  is  practiced  there  will  be  a  constant  supply  of  tender  leaves 
until  frost.  After  the  first  frost  the  roots  may  be  dug  and  packed  into 
moist  sand,  with  the  heads  up,  in  a  cellar  where  they  will  sprout  and 
produce  that  much  relished  blanched  chicory  called  "barbe  de  capucin" 
or  "Witloof."  The  broad  leaved,  the  curled  and  the  variegated  chicory 
are  equally  useful  for  green  salads. 


ALIMENTARY   BOTANY  279 

ASPARAGUS  CHICORY 

Asparagus  chicory  is  a  variety  of  chicory  which  bears  large  fringed 
leaves,  resembling  those  of  the  dandelion  both  in  appearance  and  flavor. 
When  this  chicory  has  become  large  and  vigorous,  it  may  be  blanched 
like  celery.  The  green  leaves  are  prepared  like  dandelion  leaves  or 
endive. 


DANDELION 

(Common  or  French  Giant,  Taraxacum  Officinale) 

The  dandelion  hearts  in  early  spring  are  eaten  as  a  spring  tonic. 
The  leaves  are  as  wholesome  as  lettuce.  They  possess  a  bitter  taste, 
which  soon  becomes  agreeable,  delicious  and  craved.  The  flowers  alone 
or  with  their  peduncles  make  a  sweet  and  delicious  salad  tempting  at 
sight.  Rich? — Think  of  the  essence  of  the  plant  concentrated  in  the 
flower  in  the  most  refined  state.  Can  you  imagine  yourself  out  in  the 
field,  hungry,  with  these  beautiful,  delicious  and  satiating  flowers 
around  you?  The  author,  one  beautiful  spring  morning,  before  the 
bees  were  out,  picked  five  pounds  of  flowers  (enough  for  forty  dishes) 
in  one  hour. 

The  common  dandelion  blossoms  in  May  and  June  and  sometimes 
a  second  time  in  fall.  The  new  opened  flowers  should  be  picked  in  the 
cool  of  the  morning,  before  the  insects  are  able  to  get  into  them.  Keep 
them  in  a  cool  place  during  the  day.  When  the  flowers  are  scarce  use 
them  as  a  garnish.  If  the  common  or  the  French  (broadleaved)  dande- 
lion is  cultivated  in  the  garden  it  will  furnish  tender  leaves  in  spring 
and  autumn  till  the  snow  covers  them.  The  common  dandelion  should 
be  sown  among  the  grass  in  every  lawn.  The  flowers  will  add  to  the 
beauty  of  the  lawn,  and  the  leaves  can  be  kept  trim  with  the  grass. 
Thus  the  lawn  may  furnish  that  relished  flower  salad. 

The  practice  of  gathering  the  hearts  of  the  wild  dandelion  is  well 
enough  when  you  have  no  garden  to  cultivate  them  in.  This  practice, 
however,  involves  too  much  time  in  the  gathering  and  cleaning,  besides 
it  ruins  the  flower  crop  which  is  of  ten  times  greater  value  than  the 
hearts.  The  cultivated  dandelion  comes  so  much  earlier,  so  much  more 
vigorous  and  has  so  much  larger  leaves  that  its  heart  need  not  be  waste- 
fully  cut ;  besides  it  may  furnish  a  perpetual  source  of  salad  leaves  when 
the  mature  leaves  are  gathered  before  they  are  too  hard  and  the  young 
leaves  are  left  to  grow  for  a  future  gathering.  Dandelion  is  often  used 
as  a  tonic  in  diseases  of  the  liver  and  dyspepsia.  The  varieties  in  culti- 
vation are  thick-leaved,  giant-erect  and  moss-leaved  dandelion. 

A  cold  infusion  of  ground  dandelion  root  is  a  known  remedy  for 
dropsy,  when  the  kidneys  refuse  to  do  vicarious  work  for  the  over- 
worked liver,  but  the  salad  of  the  green  leaves  is  preferable  when  they 
can  be  had. 


280  UNFIRED    FOOD 

SALSIFY  AND  SCORZONERA 

(Tragopogon) 

The  white  and  black  roots  of  tragopogon  are  wholesome  and  tonic 
salad  material.  When  fresh  from  the  garden  these  roots  contain  a  rich 
milky,  but  bitter  juice.  If  the  bitter  milky  juice  is  disliked  in  the  salad 
let  the  roots  lay  exposed  to  the  air  until  they  become  slightly  wilted,  when 
the  roots  will  taste  surprisingly  sweet.  The  chips  of  the  fresh  root  turn 
black  on  exposure  to  the  air.  This  is  not  the  case  with  the  slightly  wilted 
roots.  The  tender  fresh  roots  should  be  quartered  and  chipped  into  a 
dish  containing  the  intended  quantity  of  flaked  nuts  and  mixed  to  let 
the  nuts  adhere  to  the  milky  juice. 

The  slightly  wilt  and  tougher  roots  may  be  grated  on  a  coarse 
grater.  The  chipped  or  grated  root  is  best  served,  combined  with  some 
other  vegetable.  Some  prefer  the  crisp  root  served  whole,  like  radishes, 
with  an  addition  of  nuts.  The  grasslike  leaves  of  salsify  or  French 
scorzonera  are  as  palatable  as  lettuce  and  are  more  substantial.  When 
finely  chopped  and  mixed  into  lettuce  it  adds  firmness  to  the  dish,  with- 
out changing  the  flavor.  When  a  five  foot  square  bed  is  sown  closely 
with  salsify  it  may  be  cut  all  summer  and  fall  for  salad,  but  do  not  cut 
it  closer  than  two  inches  from  the  ground.  Discard  the  leaves  that  have 
become  too  hard. 

CORN  SALAD 

(Valerianella  olitoria)    (G.  Rapuenschen) 

Corn  salad  is  also  called  lamb's  lettuce  and  is  cultivated  as  an  early 
summer  salad  herb.  It  is  a  tender  herb  and  makes  a  good  salad  when 
dressed  with  flaked  nuts.  It  will  grow  quite  tender  when  sown  closely 
in  drills. 

AFRICAN  VALERIAN 

(Fedia  Cornucopia) 

The  leaves  of  this  valerian  are  also  eaten  as  salad.  It  is  not  to  be 
sown  as  closely  as  corn  salad. 


RADISHES 

(Raphanus  Sativus) 

Radishes  are  selected  into  early  and  late,  short  and  long  and  mild 
and  hot  varieties,  to  suit  every  taste.  If  you  do  not  like  hot  radishes, 
chew  them  together  with  peanuts  and  you  will  find  that  even,  the  hot- 
test are  only  pleasantly  warm. 


ALIMENTARY   BOTANY  281 

CURLED  GARDEN  CRESS 

( L ep idiu m  Sativu m  ) 

The  curled  garden  cress  or  pepper-grass  sprouts  and  grows 
very  rapidly  from  seed.  It  should  be  cut  for  salads  when  it  is  three  and 
before  it  is  six  inches  tall.  It  has  a  most  deliciously  piquant  flavor  when 
dressed  with  nuts.  If  this  or  other  cresses  are  too  pungent,  let  them  stand 
thirty  minutes  after  they  are  chopped  to  let  the  pungent  oils  evaporate. 
The  cresses  are  known  to  be  anti-scorbutic.  This  is  due  to  the  available 
organic  potassium  and  other  salts  they  contain.  There  is  also  a  broad 
leaved  variety.  Sow  this  cress  closely  in  drills  six  inches  apart. 

UPLAND  CRESS 

{Barb  area    Vulgar  is) 

Upland  cress  is  also  called  Winter  cress  or  yellow  rocket.  Sow  this 
cress  in  drills,  in  early  spring.  It  will  furnish  those  deliciously  piquant 
leaves  from  July  until  frost,  if  the  heartleaves  are  left  to  grow.  It  has 
the  same  flavor  as  water  cress,  but  it  is  more  firm. 

SCURVY  GRASS 

(Barbarea  Praecox} 

Scurvy  grass  or  American  cress  (loeffelkraut)  is  related  to  upland 
cress  and  is  cultivated  for  early  salads. 

ALPINE  ROCK  CRESS 

(Arabis  Alpina) 

The  leaves  of  this  cress  are  somewhat  fleshy  and  not  very  bitter.  The 
leaves  may  be  used  in  combination  salads  to  impart  that  bitter  flavor. 

WATER  CRESS 

(Nasturtium  Officinal  e) 

Water  cress  is  so  much  in  demand  in  the  larger  cities  that  it  is 
shipped  in  by  the  barrel.  It  will  grow  where  the  soil  is  constantly  wet. 

NASTURTIUM 

(Tropaeolum) 

The  nasturtium,  also  called  Indian  cress,  has  a  pungent  flavor  and 
odor  like  the  cresses.  It  is  a  wholesome  and  beneficial  salad  herb.  The 
leaves  are  always  clean,  because  neither  water  nor  dust  adheres  to  them. 
After  the  leaves  are  chopped  awhile  the  pungency  becomes  milder.  The 
flowers  which  are  sweet  and  not  as  pungent  as  the  leaves  make  a  most 
delicious  and  tempting  salad.  Nasturtiums  will  grow  in  any  sunny 
corner  of  the  garden. 


282  UMPIRED   FOOD 

NASTURTIUM  TUBERS 

(Tropaeolum  Tuberosum) 

The  tuberous-rooted  nasturtium  yields  tubers  which  are  wholesome 
and  can  be  eaten  together  with  peanuts  like  radishes. 

WHITE  MUSTARD 

(Brassica  Alba) 

White  mustard  sprouts  and  grows  very  rapidly  from  the  seed  hence 
it  is  the  earliest  seedleaf  salad-herb.  Its  stem  always  remains  crisp  as 
it  does  not  develop  fibers.  Sow  the  seed  in  rows  rather  close  so  that 
it  may  be  crowded  in  growing.  Start  to  cut  it  when  one  or  two  inches 
tall.  The  pungency  somewhat  evaporates  on  being  chopped.  The 
pungent  juices,  hoever,  blend  so  well  with  flaked  peanuts  that  it  is 
at  once  relished.  It  is  a  wholesome  herb  especially  for  those  who  crave 
"red-hots." 

FRENCH  DOCK 

(Rumex  Patientia) 

French  dock,  also  called  herb-patience,  or  Monk's  rhubard,  is  cul- 
tivated as  a  pot  herb  but  it  is  more  useful  and  more  wholesome  when 
used  as  a  salad  herb  especially  in  early  Spring.  Its  mild  acid  juice  com- 
bines well  with  flaked  peanuts.  The  docks  and  sorrels  are  all  blood 
toners  and  blood  builders. 

SOUR  DOCK  AND  WATER  DOCK 

(Rumex  Crispus  and  R.  Britannica) 

Sour  dock  (Rumex  Crispus)  is  also  called  Yellow  dock,  curled  dock 
and  narrow  dock.  It  is  a  perennial  introduced  from  Europe  and  now  found 
throughout  the  United  States  in  cultivated  as  well  as  waste  ground, 
among  rubbish  heaps  and  along  roadsides.  It  is  commonly  known  as  a 
medicinal  weed  of  which  the  roots  are  employed  for  a  blood  purifier  and 
skin  remedy  but  its  leaves  are  most  wholesome  food.  It  is  nearly  as  rich 
in  organic  salts  as  spinach  but  it  is  much  more  palatable.  The  young 
leaves  have  a  slightly  acid  flavor.  When  they  are  chewed  and  well  mas- 
ticated they  taste  somewhat  like  bread  and  are  quite  satiating.  The 
author,  when  out  in  the  fields,  botanizing,  has  often  fed  on  the  leaves, 
a  la  nature,  with  relish.  A  salad  of  these  leaves  combined  with  peanuts  is 
very  agreeable.  When  this  dock  is  cultivated  in  the  garden  it  is  among 
the  earliest  spring  salads  and  when  it  is  not  allowed  to  go  to  seed 
it  is  a  perpetual  source  of  tender  leaves.  Water  dock  (Rumex  Britan- 
nica) looks  much  like  the  above  but  its  leaves  are  narrower  and  more 
acid  and  often  preferred  for  salads.  It  may  be  found  in  marshes  and 
on  river  banks.  Common  dock  also  called  Bitter  dock  and  Broad-leaved 
dock  are  too  bitter  to  be  used  for  food. 


ALIMENTARY    BOTANY  283 

FRENCH  SORREL  AND  TALL  SORREL 

(Rumex  Scutatus) 

(R.  Acetosa) 

French  and  tall  sorrell  are  both  cultivated  as  a  spring  vegetable. 
These  sorrels  are  very  crisp,  acid  and  juicy.  The  sorrels  make  a  fine 
salad  when  combined  with  equal  parts  of  spinach  or  Swiss  chard,  a  little 
onion,  chives  or  parsley  and  flaked  peanuts.  The  acid  of  the  sorrels 
is  converted  into  alkaline  elements  in  the  blood  as  it  is  rich  in  potassium, 
sodium  and  calcium. 

WOOD  SORREL 

(Oxalis) 

There  are  many  varieties  of  oxalis  of  which  the  most  common  have 
leaves  resembling  clover  and  all  have  a  delicious  acid  juice.  For  salad 
culture  buy  about  fifty  of  the  Summer  flowering  bulbs  and  plant  them 
in  a  row  two  to  three  inches  apart.  The  bulbs  must  be  taken  up  before 
frost  and  kept  dry  and  away  from  frost  till  next  spring.  Below  each 
set  of  bulbs  will  be  found  a  mild  crisp  napiform  root  which  can  be 
eaten. 

OKAPLANT 

(Oxalis  Crenata) 

The  oka-plant  is  an  oxalis  and  the  leaves  may  be  used  for  salad  just 
like  any  other  oxalis  but  it  is  cultivated  for  the  edible  tubers  it  produces. 
The  tubers  have  a  strong  acid  flavor  but  they  become  sweet  and  mealy 
when  exposed  to  the  action  of  the  sun  for  several  days  in  a  bag.  The 
dried  tubers  are  called  "Cani"  and  their  flavor  resembles  that  of  dried 
figs.  For  cultivation  the  tubers  are  started  in  a  hot-bed  and  transplanted 
in  May,  3  feet  apart.  To  promote  the  production  of  tubers  the  procum- 
bent stem  is  continually  covered  with  light  soil  up  to  ten  inches  from 
the  top.  The  tubers  are  dug  after  the  leaves  are  frozen. 

RHUBARB 

(Rheum  Rhaponticum) 

Rhubarb  is  not,  here,  advised  as  a  "pie"  plant  for  the  juice  of  its 
large  fleshy  stalks  is  Nature's  most  wholesome  substitute  for  vinegar 
and  it  should  not  be  cooked.  Rhubarb  pies  are  very  objectionable  be- 
cause they  involve  the  mixing  of  white  flour,  starch,  oil  and  commercial 
sugar  which  are  all  perverted  approximate  food  elements.  Rhubarb 
juice  fills  a  large  bill  in  the  natural  diet.  It  is  used  for  "rhubarbade," 
for  "rhubarb  soups,"  for  "nut  milk."  "nut  cream"  and  "nut  cheese," 
for  acid  salad  dressings  and  for  acidifying  sliced  beets.  The  juice  is 
best  and  most  easily  extracted  in  the  following  manner.  Take  the  fresh 
stalk  and  cut  it  into  two  inch  lengths  and  then  grate  the  cut  section 


284  UNFIRED   FOOD 

on  a  coarse  grater  until  it  is  grated  half  way  (or  one  inch).  Next  turn 
it  about  and  hold  on  the  grated  fibre  to  grate  the  remainder.  Lay  the 
fibre  into  another  dish  and  when  all  the  sections  are  grated  discard  the 
fibre  after  the  juice  is  pressed  out  of  it.  Now  a  few  fibres  will  have 
fallen  into  the  juice  and  these  can  be  fished  out  with  a  fork.  If  the 
nurse  has  an  Enterprise  juice  extractor  she  may  prefer  it  when  a  large 
quantity  is  to  be  extracted.  Grating  produces  eighty-five  per  cent  of 
juice  and  the  juicer  produces  ninety  per  cent.  Every  cottage  garden 
should  have  room  enough  for,  at  least,  a  half  dozen  or  more  large 
rhubarb  plants  as  the  juice  will  be  in  demand  from  early  spring  until 
winter.  In  the  cities  where  the  stalks  must  be  bought  in  the  market 
they  may  be  kept  for  a  week  if  placed  upright  into  two  inches  of  fresh 
water  but  the  leafy  portion  must  be  carefully  trimmed  off.  Rhubarb 
stalks  may  be  kept  into  winter  if  packed  into  large  Mason  jars,  covered 
with  fresh  ice  cold  water,  sealed,  and  placed  where  they  remain  cold. 
The  leafy  portion  of  rhubarb  can  not  be  used  for  it  is  objectionably 
strong.  Do  not  pull  the  stalks  from  the  plant  before  they  are  full  grown 
lest  you  injure  the  succeeding  growth. 

CELERY  AND  CELERIAC 

(Apium  Graveoleus) 

Green  celery  like  parsley  is  a  necessity  in  a  vegetable  menu  either 
as  an  ingredient  for  its  flavor  or  as  a  salad  by  itself  when  dressed  with 
flaked  nuts.  The  green  celeriac  leaves  are  sweeter  than  celery  leaves. 
To  be  economical  and  insure  a  constant  and  plentiful  supply  always 
break  away  and  use  the  outside  and  mature  leaves  of  every  plant  first 
and  leave  the  younger  leaves  for  the  next  picking.  For  green  salads 
sow  like  parsley.  Blanched  celery  is  a  relish  when  it  is  not  diseased 
from  growing  in  barn-yard  refuse.  Grated  celeriac  is  a  most  delicious 
ingredient  for  winter  salads.  Celery  and  celeriac  when  dug  up  with 
all  the  root  and  planted  or  packed  closely  together  in  moist  sand  in  a 
convenient  corner  of  the  cellar  can  be  made  the  source  of  green  salads 
for  the  winter.  Celery  like  parsley  is  rich  in  eliminating  and  tonic 
elements. 

PARSLEY 

• 

(Carum  Petroselinum  Sativum) 

Plain  or  curled  parsley  is  almost  an  every  day  demand  as  a  garnish 
or  as  a  flavoring  salad  ingredient.  It  adds  greatly  to  the  deliciousness 
of  herbal  fruit  salads.  Parsley,  when  dressed  with  flaked  nuts  or  nut- 
cream,  is  a  delicious  salad  by  itself.  The  fleshy,  sweet,  aromatic  tap- 
root of  Hamburg  parsley,  when  grated,  supplies  another  demand  in 
salads.  The  roots  can  be  planted  or  packed,  with  heads  up,  in  a  box 
and  kept  all  winter  in  a  cellar  where  frost  does  not  reach  them.  For 
economy  sow  the  seed  closely  in  rows  12  to  14  inches  apart.  When 


ALIMENTARY    BOTANY  285 

gathering  for  the  table  break  away  only  the  mature  and  drooping  leaves 
and  let  the  young  leaves  grow.  With  such  care  a  10  or  15  foot  row 
will  produce  all  the  parsley  a  small  family  needs. 

CARROTS 

(Daucus  Carota) 

The  carrot  is  most  valuable  in  winter  when  green  herbs  are  scarce. 
These  roots  can  be  used  grated  or  chopped  in  salads  or  they  may  be 
served  quartered  with  an  addition  of  nuts. 

PARSNIPS 

(Pastinaca  Sativa) 

The  roots  of  this  herb  are  not  injured  by  frost  hence  they  can  be 
left  in  the  soil  for  spring  salads  or  cellared  in  fall  for  winter  salads. 
The  odor  of  the  parsnip  is  not  universally  relished  but  the  taste  can  be 
cultivated  by  all.  Parsnips  are  most  palatable  when  grated  and  com- 
bined with  chopped  cabbage,  a  little  onion,  chopped  nuts  and  dressed 
with  honey. 

FENNEL  FLORENCE 

(Foeniculum  Dulce) 

This  herb  is  distinct  from  the  common  fennel.  It  has  an  agreeable 
aromatic  flavor,  with  a  sweeter  taste  and  more  delicate  odor  than  celery. 
The  leaves,  the  leaf  stalks  and  the  enlarged,  base  of  the  leaf  stalk  can 
all  be  used  for  salad.  Serve  it  like  celery  salad. 

GARDEN  LOVAGE 

(Levisticum)   (G.  Liebstoeckel) 

Lovage  is  a  wholesome  and  beneficial  salad  herb.  The  blanched 
leaf  stalks  have  been  eaten  like  blanched  celery.  The  flavor  resembles 
that  of  celery.  It  contains  curative  properties  for  female  derange- 
ments, due  to  lack  of  nervous  energy  or  catarrhal  conditions,  ovaragia 
and  dysmenorrhea. 

CABBAGE 

(Brassica  Oleracea) 

Cabbage  is  the  best  mid-winter  salad  plant  we  have.  In  its  natural 
(uncooked)  state  it  supplies  all  the  organic  salts  and  cellulose  required 
in  winter  and  has  a  flavor  most  universally  relished.  It  is  a  common 
experience  that  cooked  cabbage  does  not  agree  with  most  people  but 
uncooked  cabbage  will  cause  no  trouble  whatever.  Cabbage  is  known  as 
the  laborer's  standby. 


286  UNFIRED   FOOD 

BRUSSELS  SPROUTS 

This  is  only  another  variety  of  cabbage  which  forms  miniature,  com- 
pact, heads  in  the  axials  of  the  leaves  along  the  stout  stem.  It  is  also 
called  thousand  headed  cabbage. 

CAULIFLOWER  AND  BROCCOLI 

Cauliflower  and  broccoli  are  a  variety  of  cabbage  and  have  similar 
food  value.  Do  not  discard  the  leaf  stems  of  the  cauliflower  for  they 
improve  the  flavor  of  the  salad.  Do  you  discard  them  because  they  con- 
tain woody  fiber?  The  woody  fiber  of  green  herbs  is  a  necessary  and 
wholesome  ingredient  of  natural  food — so  long  as  it  is  not  too  hard 
and  over  abundant.  It  serves  an  important  part  in  the  process  of  diges- 
tion and  aids  the  peristaltic  function.  Slice  the  stems  across  the  fiber 
into  sections  one-eighth  inch  thick  or  a  little  thicker  and  you  will  find 
no  more  fault  with  the  fiber. 

KALE 

Kale  or  borecole  is  another  variety  of  brassica  which  is  prized  for 
its  curled  leaves,  abundance  of  chlorophyll,  firmness,  hardiness  and  agree- 
able flavor  after  frost  has  touched  it.  Garnishing  kale  is  most  beauti- 
fully varigated  with  red  or  lilac  on  a  green  or  white  ground;  especially 
after  frost. 

CHINESE  CABBAGE 

(Brassica  Pe-Tsai) 

Pe-Tsai  forms  a  loose  head  like  cos  lettuce.  Its  flavor  resembles  that 
of  cabbage  and  can  be  prepared  in  the  same  manner.  Another  variety 
called  pak-choi  has  smooth  and  wide  leaf  stalks  like  Swiss  chard. 

KOHL-RABI 

Kohl-rabi  is  another  variety  of  brassica  oleracia  in  which  the  nutri- 
ment is  stored  in  the. pith  of  the  globularly  expanded  stem. 

TURNIP 

(Brassica  Rapa) 

The  turnip  differs  from  the  kohl-rabi  in  that  its  upper  extremity  of 
the  root  expands  in  becoming  the  receptacle  of  nutriment. 

RUTABAGAS 

(Brassica  Campestris) 

The  Rutabagas  or  Swedish  turnips  have  firmer  flesh  and  grow  deeper 
in  the  soil  than  the  turnips.  Very  hard  turnips  should  be  grated  and 


ALIMENTARY    BOTANY  287 

combined    with   some   other    soft   and   coarser   salad   material    such    as 
chopped  cabbage. 

RAMPION  OR  RAMPS 

(Campanula  Ranunculus) 

The  leaves  as  well  as  the  roots  of  rampion  make  delicious  and  whole- 
some salads.  The  roots  can  be  gathered  from  October  on  throughout 
the  Winter.  It  should  have  a  space  in  every  cottage  garden.  In  sow- 
ing simply  spread  the  seed  over  the  prepared  surface  as  it  does  not  bear 
covering. 

COMMON  MALLOW  OR  CHEESES 

(Malva  Rotundif  olio) 

This  herb  grows  as  a  weed  in  cultivated  grounds  ana  roots  very  deep 
thereby  drawing  valuable  mineral  elements  to  the  surface.  It  has  no 
repulsive  flavor  or  odor  whatever  and  tastes  mellow  and  mild  so  that 
it  is  relished  by  all  who  like  lettuce.  The  young  full  grown  leaves  are 
tender,  crisp,  substantial  and  satiating.  Prepare  it  for  salad  as  you 
would  lettuce  and  all  will  like  it.  It  is  valuable  as  a  tonic  herb.  Even 
the  ancients  knew  its  emollient  properties. 

LAVATERA 

(Malva  Lavatera) 

Lavatera  is  cultivated  for  its  large  and  pretty  flowers  which  are  borne 
all  summer  and  fall.  The  flowers  are  sweet  and  the  leaves  are  as  mild 
and  palatable  as  those  of  the  cheeses.  This  plant  is  both  ornamental 
and  useful  and  is  easily  cultivated. 

CURLED  MALLOW 

(Malva  Crisp  a) 

This  mallow  grows  four  to  six  feet  high  and  is  leafy  to  the  top. 
The  leaves  are  large  and  curled  at  the  edges.  They  are  sometimes  used 
for  garnishing  desserts  but  they  make  as  wholesome  a  salad  as  the  com- 
mon mallow. 

HOLLYHOCK 

(Althaea  Rosea) 

The  hollyhock  leaves  resemble  those  of  cheeses  in  flavor  and  con- 
sistency. Among  the  many  varieties  of  hollyhocks  there  are  some  most 
pleasantly  mild  and  mellow  and  some  slightly  bitter  but  not  disagreeably 
bitter.  The  hollyhocks  have  many  wholesome  qualities  and  beneficial 
salts.  The  leaves,  the  flowerbuds  and  the  petals  of  the  double  flower 
can  all  be  prepared  into  tempting,  delicious  and  beneficial  salads.  Pre- 
pare the  flowers  like  Nasturtium  flower  salad  or  use  them  for  garnish- 


288  UNFIRED   FOOD 

ing.  The  black  or  deep  purple  flowers  are  used  as  a  remedy  in  throat 
troubles  and  whooping  cough.  The  hollyhock  flowers,  when  picked  and 
dried  after  they  have  fully  unfolded,  make  a  crisp  and  most  delectable 
dry  food.  These  dried  flowers,  called  "Mallow-crisps"  will  be  eaten  in 
winter  with  avidity  by  young  and  old. 

SASSAFRAS 

(5\   Officinale) 

The  young  and  tender  leaves  of  the  sassafras  are  slightly  mucilag- 
inous and  have  a  pleasant  aromatic  flavor.  They  can  be  added  to  salads 
for  their  flavor  or  prepared  like  linden  leaves. 

THE  LINDEN  TREE 

(Tilia  Americana) 

The  young,  half  grown,  tender  linden  leaves  are  wholesome  as  food. 
They  have  no  repulsive  flavor  and  are  very  satiating.  They  become 
mucilaginous  in  the  mouth  in  chewing.  This  quality  renders  them  a 
balsam  on  inflamed  mucous  surfaces  and  an  intestinal  lubricant.  The 
indigestible  portion  absorbs  effete  poisons  from  the  alimentary  canal 
and  carries  them  along. 

For  a  constant  tender  growth  of  salad  leaves  plant  a  young  tree  and 
let  it  grow  in  bush  form  by  trimming  off  the  main  shoots. 

SPINACH 

(Spinacia   Oleracid) 

Spinach  as  well  as  the  beets  belong  to  the  goose-foot  family.  So 
far  as  analyzed;  spinach,  Swiss  chard  and  beets  have  the  highest  per 
cent  of  organic  salts  among  the  salad  herbs.  The  acrid  principal  in 
spinach  is  neutralized  by  combining  the  spinach  with  peanuts.  Spinach 
should  always  be  combined,  either,  with  sorrel,  parsley,  celery,  cress, 
nasturtiums,  onions  or  tomatoes.  It  is  also  palatable  when  dressed  with 
rhubarb  juice  and  honey. 

SWISS  CHARD 

(Beta  Vulgaris) 

The  broad  succulent  petioles  of  this  beet  are  full  of  juice  rich  in 
tonic  elements.  The  petiole  or  the  whole  leaf  may  be  used  for  salad 
dressed  with  flaked  nuts,  oil  or  honey.  Six  plants,  one  foot  ^  apart,  will 
supply  a  small  family  all  summer  if  the  nurse  will  practice  a  little 
economy  and  break  away  only  the  outside  and  oldest  leaves  leaving  the 
young  leaves  to  grow  to  maturity. 


ALIMENTARY   BOTANY 


289 


SWISS    CHARD 


BEETS 

(Beta  Vulgaris) 

The  beets,  like  spinach,  contain  a  harmless  acrid  principle  which  an- 
noyingly  irritates  the  throat  of  some  people  after  they  have  eaten  them; 
but  when  they  are  eaten  together  with  peanuts  there  will  be  no  acridity. 
The  blood  beets  are  preferable  for  their  color,  sweetness  and  tender- 
ness. They  are  fine  for  marbling  salads  and  coloring  soups  and  drinks. 
The  flavor  of  beets  is  much  improved  by  soaking  them  in  rhubard  juice. 
Beets,  sorrel,  nuts  and  oil  or  honey  is  a  good  combination.  Two  ounces 
of  grated  blood  beet  yields  one  ounce  of  juice  and  the  pulp  may  still  be 
used  for  salad. 

NEW  ZEALAND  SPINACH 

(Tetragonia  Expansa) 

This  is  a  low  spreading  and  branching  herb  with  soft,  thick,  fleshy 
leaves  and  of  a  crystaline  appearance.  When  sown  early  it  will  grow 
in  any  soil  an.d  resist  drought.  This  herb  is  wholesome  and  its  juice  rich 
in  tonic  elements.  It  is  somewhat  harsh  in  the  aftertaste  but  still  it 
makes  a  good  admixture  to  other  salad  herbs  when  dressed  with  flaked 
nuts  and  rhubarb  juice. 


290  UNFIRED   FOOD 

ICE  PLANT 

( Mesembrianthemum  Crystallinum ) 

This  herb  is  as  wholesome  as  spinach  and  is  not  as  acrid.  It  is 
very  juicy  and  succulent  as  it  develops  no  hard  fibre.  Its  juice  has 
demulcent  and  diuretic  properties  due  to  its  fine  organic  salts.  It  re- 
quires only  a  little  honey  for  a  dressing  to  make  it  palatable. 

PURSLANE  OR  PUSLEY 

(Portulaca  Oleracea)  and  (Claytonia  Perfoliata) 

The  cultivated  varieties  of  purslane  have  thick  and  succulent  stems 
and  large  fleshy  leaves.  The  winter  purslane,  however,  has  not  so 
large  a  leaf  but  its  broadly  funnel-shaped  collarette  (in  which  is  a  panicle 
of  small  flowers)  is  large  and  fleshy  like  the  leaves.  These  herbs  make 
a  wholesome  salad  when  minced  and  dressed  with  honey-cream  dressing. 

MOUNTAIN  SPINACH 
Melden  or  Orach 

(Atriplex  Hortense) 

This  is  a  good  pot  herb  but  for  a  green  salad  it  has  too  much  of  a 
harsh  repulsive  odor. 

CHIVES  AND    SHALLOT 

(AlKum  Schaenoprasum) 
(A.  Ascalonicum) 

A  row  of  each  of  the  above  alliums  should  be  in  every  garden  to 
take  the  place  of  onion  tops.  They  take  little  attention  being  perennial. 
They  are  very  useful  for  bringing  out  the  sweetness  of  other  herbs. 

LEEK 

(Allium  Porrum) 

Leek  is  another  most  useful  flavoring  herb  and  has  very  wholesome 
properties.  The  hardier  varieties  can  be  wintered  in  a  cellar  and  if 
planted  in  a  large  flower  pot  the  leaves  may  be  cut  as  often  as  they  get 
too  long  to  support  themselves  or  the  bulb  may  be  whittled  away  from 
the  top  on  the  instalment  plan  until  it  is  used  up. 


ALIMENTARY   BOTANY  291 

WELSH  ONION 

(Allium  Fistulosum) 

This  onion  is  served  like  blanched  celery.  People  who  do  not  relish 
onions  because  of  their  pungency  will  find  a  relief  in  chewing  them 
together  with  peanuts  or  other  nuts. 

ONION 

(A Ilium  Cepa) 

The  onion  is  a  natural  provision  for  winter  like  cabbage  and  is  most 
useful  to  give  relish  to  winter  salads.  The  pungent  volatile  oil  of  the 
onion  as  well  as  of  the  whole  allium  family  has  a  usefulness  other  than 
its  flavor.  This  oil  imparts  a  positive  character  to  the  onion.  People 
with  a  negative  character  especially  those  with  a  negative  stomach  relish 
positive  foods  exceedingly.  Onions  are  indicated  for  some  patients 
suffering  from  negative  diseases  who  require  positive  food  elements  other 
than  the  positive  organic  salts  for  immediate  action. 

N.  B.  The  dark  shade  in  the  color  of  the  lips  indicates  a  negative 
stomach.  For  general  use  the  mildest  and  sweetest  onions  are  most 
advisable.  The  varieties  that  are  known  to  be  mild  and  sweet  are  the 
Teneriffe,  Barletta  and  Rocca. 

THE  IRISH  POTATO 

(Solatium  Tuberosum) 

The  prevalent  idea  is  that  the  common  potato  is  unwholesome  in  its 
natural  state.  And  why?  Because  mamma  scolds  the  child  that  craves 
to  eat  them.  The  author  has  known  many  children  who  terrified  their 
mother  by  eating  uncooked  potatoes.  The  peeled  and  washed  potato  is 
as  sweet  as  an  apple  to  the  unperverted  sense  of  taste  when  there  is 
a  demand  for  alkaline  elements.  It  is  known  as  an  anti-scorbutic.  The 
unfired  potato  has  aseptic  qualities  and  can  not  ferment  in  the  stomach. 
It  is  the  best  food-cure  for  fermentation  of  the  stomach  and  intestines. 
It  leaves  them  sweet  and  strengthened  if  cooked  foods  are  avoided.  For 
salads  the  potato  is  best  served  chopped  in  combination  with  other  veg- 
etables such  as  chopped  cabbage,  grated  turnip  or  carrot  dressed  with 
flaked  peanuts,  pignolias  or  almonds  and  honey. 

SWEET  POTATO 

(Ipomoea  Batatas} 

The  sweet  potato  is  most  useful  in  the  unfired  diet.  It  is  rich  in 
organic  sugar  and  organic  salts  and  like  the  Irish  potato  has  aseptic  and 
alkaline  properties.  For  combination  salads  it  may  be  sliced,  chopped  or 
grated  to  harmonize  with  the  other  ingredients. 


292  UNFIRED  FOOD 

DAHLIA 

(D.  Variabilis) 

The  tuberous  roots  of  the  dahlia  make  a  most  delicious  and  whole- 
some food.  They  are  as  crisp  and  juicy  as  the  finest  young  radishes. 
They  have  a  warm  spicy  flavor  which  is,  at  once,  relished  and  even 
craved.  The  tubers  may  be  peeled,  cut  into  sections  and  served  like 
radishes  or  they  may  be  chopped  and  combined  with  other  vegetables 
and  nuts  to  form  salads.  Hereafter  that  variety  which  is  productive  of 
the  finest,  the  largest  and  the  roundest  tubers  will  be  selected  and  culti- 
vated for  food.  The  most  perfect  tubers  were  found  among  the  red 
and  yellow  varieties.  In  good  soil  they  are  as  productive  as  the  sweet 
potato.  They  will  be  in  great  demand  when  their  value  is  known* 

JERUSALEM  ARTICHOKE 

(Helianthus  Tuberosus) 

The  Jerusalem  artichoke  tuber  can  not  be  compared  with  the  Irish 
potato  as  it  is  very  distinct  from  it  and  has  no  disagreeable  flavor  and 
odor.  It  is  as  useful  and  wholesome  as  the  sweet  potato  and  is  very 
rich  in  organic  salts.  For  combination  salads  it  may  be  chopped  or 
sliced  and  dressed  to  suit  the  other  ingredients.  The  tubers  can  be  dug 
in  fall,  throughout  the  winter,  and  in  spring  until  the  sprouts  form  green 
foliage.  The  "potato-artichoke"  is  less  knobby  and  larger  than'  the  com- 
mon variety. 

HORSERADISH 

(Nasturtium  Armoracia) 

Horseradish  after  it  is  cooked  or  pickeled  is  nothing  but  a  useless 
irritant.  As  an  unfired  condiment  judiciously  used  it  is  wholesome  as 
the  cresses  and  most  beneficial.  Its  organic  salts  are  useful  in  elim- 
inating uric  acid  and  other  waste  poisons  which  when  suddenly  pre- 
cipitated into  the  urine  often  irritate  the  urinal  tract.  Grated  horse- 
radish renders  unfired  soups  and  salads  deliciously  sweet  and  warm. 
Horseradish  is  very  useful  in  cases  of  dropsy  attended  with  general 
debility. 

CHUFA  OR  EARTH  ALMOND 

(Cy perus  Esculentum) 

This  sedgelike  plant  produces  edible  tubers  as  large  as  peanuts  which 
are  rich  in  oil,  sugar  and  tonic  elements.  They  are  wholesome  for  chil- 
dren and  grownups.  Their  cultivation  for  the  table  and  as  nibblers 
should  be  encouraged.  They  are  now  procurable  from  large  seedhouses. 


ALIMENTARY   BOTANY  293 

TURNIP-ROOTED  CHERVIL 

(Chaerophyllum  Bulbosum) 

This  chervil  produces  roots  similar  to  short  carrots  with  a  fine  gray 
skin  and  yellow-white  flesh.  These  roots  may  be  coarsely  grated  or 
chopped  and  mixed  with  other  salad  material.  The  seed  must  be  sown 
in  autumn  in  well  prepared  soil  in  order  to  have  it  germinate  in  spring. 
The  roots  are  ripe  after  the  leaves  dry  up  but  they  improve  in  quality 
during  the  next  four  to  eight  weeks.  The  Prescot  Chervil  has  larger 
roots  which  are  coarser  in  flavor.  This  seed  should  not  be  sown  before 
July  to  prevent  the  plants  from  running  to  seed. 

SKIRRETS 

(Sugarwort) 

(Slum  Sis (c) arum ) 

This  plant  is  a  native  of  Asia  but  it  has  been  long  cultivated  in 
Europe  for  its  tuberous  clustered  roots  which  are  white  and  very  sweet. 
They  are  an  excellent  and  delicious  winter  vegetable. 

POMME  BLANCHE 

Prairie  Turnip 
Pomme  de  Prairie 

(Psoralea  Esculcnta) 

This  is  an  edible,  mealy  and  farinaceous  turnip  shaped  root  of  a 
leguminous  plant.  It  has  similar  food  value  as  string  beans. 

GOLDEN  THISTLE 

(Scolymus  Hispanicus) 

The  roots  of  golden  thistle  are  used  for  winter  salad  like  salsify. 
They  can  be  dug  from  September  on  through  the  winter. 

CARDOON 

(Cynara  Cardunculus) 

Blanched  cardoon  stalks  dressed  with  flaked  nuts  becomes  a  relish 
for  those  who  crave  that  peculiar  bitter  flavor. 

ARTICHOKE  (FRENCH) 

(  Cyn ara  Scolym us) 

The  receptacle  (or  bottom)  and  the  base  of  the  scales  of  the  young 
and  tender  artichoke  flowers  are  eaten  uncooked.  Chop  the  eatable  por- 


294  UNFIRED  FOOD 

tion  and  serve  it  dressed  with  lemonole  dressing,  rheumole  dressing  or 
honey-cream  dressing.  Those  varieties  which  are  so  harsh  and  strong 
that  they  can  not  be  eaten  uncooked  are  not  good  health  food.  The 
sweet  artichoke  of  Genoa,  the  perpetual  and  a  few  other  varieties  are 
mild  and  delicate  in  flavor  while  the  heads  are  young.  The  blanched 
stems  and  leaves  of  the  artichoke  can  be  served  like  cardoon. 


PIMPINELLA  OR  SALAD  BURNET 

( Poteriu  m  Sa  ngu  is  orb  a) 

The  tender  young  leaves  of  pimpinella  are  used  for  salads.  Their 
flavor  resembles  that  of  the  green  cucumber.  The  leaves  are  produced 
for  a  longer  time  if  the  plants  are  not  allowed  to  flower. 

BORAGE  (GEISSFUSS) 

(Borago  Officinalis) 

Borage  is  a  wholesome  herb  rich  in  nitre  but  it  will  be  forgotten 
in  the  abundance  of  other  preferable  herbs.  The  flowers  are  used  for 
garnishing. 

ASPARAGUS 

(Asparagus  Officinalis) 

The  young  and  tender  shoots  of  asparagus  make  wholesome  spring 
salad  material  until  they  are  six  inches  tall.  They  resemble  string  beans 
in  flavor.  They  should  be  chopped  (whittled),  combined  with  chopped 
nuts  and  dressed  with  honey. 

HOP 

(Humulus  Lupulus) 

In  spring  the  very  young  shoots  of  hops  are  used  in  the  same  way 
as  asparagus  or  salsify  in  Belgium.  A  small  portion  may  be  mixed 
with  other  salad  herbs  for  variation. 

UDO 

(Aralia   Cor  data) 

Udo  is  extensively  cultivated  in  Japan  and  China  for  winter  salad. 
The  roots  of  this  plant  are  forced  in  winter  like  Witloof  chicory.  The 
blanched  shoots  of  udo,  which  resemble  asparagus  are  as  tender  and 
mild  as  the  midrib  of  a  lettuce  leaf.  The  shoots  may  be  either  sliced 
or  chopped  and  served  like  lettuce. 


ALIMENTARY    BOTANY  295 

BEANS 

(Phaseolus  Vulgaris) 

Only  those  varieties,  of  the  common  beans,  which  produce  a  fleshy, 
crisp  and  tender  pod  are  useful  in  the  natural  (unfired)  diet.  The  wax 
bean,  the  stringless  (snap)  bean  and  the  string  bean  are  well  known. 
The  tender  pods,  fresh  from  the  garden,  are  chopped  or  whittled  and 
dressed  with  honey  or  combined  with  sweet  corn,  sliced  off  the  cob, 
chopped  cabbage  or  grated  roots  and  sweet  nuts.  Cooked  beans  are  not 
advisable  for  health  foods. 

LIMA  BEANS 

(Phaseolus  Lunahis) 

The  full  grown  lima  beans,  as  long  as  the  pod  is  green,  is  sweet, 
crisp  and  tender.  This  bean  when  chopped  and  dressed  with  honey 
makes  a  most  wholesome  and  delicious  salad.  The  dried  lima  beans 
can  be  soaked  until  they  are  tender,  slipped  out  of  their  coats  and  pre- 
pared like  the  young  beans.  Uncooked  lima  beans  like  nuts,  absorb 
stomach  and  intestinal  acids;  whereas,  cooked  beans  may  start  to  fer- 
ment in  the  stomach  and  continue  until  they  are  eliminated.  The  lima 
beans  are  the  only  beans  that  are  sweet  and  mild  enough  to  be  used, 
when  ripe  and  dried,  in  unfired  dishes 

PEAS 

(Pisum  Sativum)  (Circer  Arietium} 

The  young  shelled  common  pea  and  chick  pea  make  a  most  palatable 
salad  when  chopped  and  combined  with  grated  cocoanut  or  dressed  with 
honey.  Dried  green  peas  and  dried  chick  peas  can  be  soaked  until 
tender  and  served, '  in  winter,  like  young  peas.  The  chick  pea,  when 
dry,  is  hard  but  brittle  and  it  is  the  sweetest  of  peas.  This  pea  makes 
a  palatable  "brawn  food"  when  ground  to  meal  and  mixed  with  grated 
cocoanut.  There  is  also  the  sugar  pea  which  can  be  eaten  with  the 
pod  or  served  like  wax  beans. 

SWEET  CORN 

(Zea  Mays) 

Sweet  corn,  white  corn  and  black  corn  is  a  most  palatable  food 
when  it  is  nearly  full  grown  and  before  it  becomes  hard  and  ripe. 
Green  corn  may  be  served  on  the  cob  with  an  addition  of  nut  cheese. 
Green  corn  for  salads  should  be  either  sliced  off  the  cob,  grated  off 
or  scraped  off  with  the  back  of  a  knife  after  the  rows  are  split. 
Green  corn  sliced  off  the  cob ;  combined  with  nasturtium  flowers, 
chopped ;  a  little  parsley  or  celery;  chopped  and  grated  cocoanut  makes 
a  delicious  salad. 


296  UNFIRED  FOOD 

OKRA 

(Hibiscus  Esculentus) 

The  young  seed  pods  of  the  okra  or  gumbo  are  prized  for  their 
mucilaginous  albumen.  Those  who  relish  a  gummy  salad  may  chop 
a  pod  and  mix  it  into  the  salad  material.  It  will  have  a  satiating  ef- 
fect. The  dried  leaves  and  pods  of  gombo  when  ground  to  powder 
is  called  "gombo  filee"  and  is  used  to  thicken  soups.  The  gombo  filee 
in  the  market  which  is  mixed  with  spices  is  not  advisable  for  the  health 
diet.  Pure  gombo  powder  may  be  used  in  uncooked  winter  soup  to 
help  it  carry  the  ingredients.  Use  it  sparingly  or  the  soup  will  become 
stringy. 

LICORICE 

(Glycyrrhiza  Glabra) 

The  licorice  roots  are  most  wholesome  for  the  children  as  well 
as  the  grownups.  The  dried  or  fresh  roots  are  chewed  to  extract  the 
sweet  juice  which  is  most  rich  in  saline  sugar.  The  pulp  should  be  re- 
jected when  it  ceases  to  taste  sweet.  These  roots  may  be  chewed  with 
benefit  by  all  whose  blood  requires  to  be  toned  with  organic  salts.  The 
licorice  sticks  and  licorice  candy,  on  the  market,  is  worse  than  use- 
less because  its  organic  sugar  and  organic  salts  have  been  rendered 
inorganic  in  the  process  of  extraction  and  concentration.  Dried  licorice 
root  powdered  or  ground  very  fine  is  the  most  wholesome  substitute 
for  commercial  sugar;  but  it  is  so  extremely  sweet  that  it  must  be 
used  in  very  minute  and  sparing  quantities;  otherwise  the  dish,  so  flav- 
ored, may  become  repulsively  sweet — especially,  to  those  who  are  not 
accustomed  to  the  licorice  flavor;  therefore  powdered  licorice-root  is 
best  served  like  sugar  to  be  used  by  each  individual  in  drinks  or  soups, 
on  salads  or  brawn  foods  as  desired. 

SUGAR  CANE 

(Sorghum  Saccharatum)  (Saccharum  Officinarum) 
Green  sorgum  or  sugar  cane  for  table  use  is  of  intestinal  value  in 
its  season;  not  only  because  its  juice  is  sweet  and  delicious,  but  especially 
because  its  juice  contains  organic  salts  so  combined  with  sugar  as  to 
have  the  power  to  rejuvenate  the  human  organism.  This  saline  sugar 
will  replace  old  and  wornout  tissue  in  your  body  and  make  you,  almost 
to  say,  a  new  and  younger  being.  This  result,  however,  is  only  obtained 
when  the  juice  is  used  in  its  natural,  uncooked  .and  unfermented  state. 
The  stalks  are  prepared  for  the  table  by  cutting  them  into  sections  below 
each  joint  and  then  slicing  the  rind  off  the  pith  with  a  sharp  knife. 
The  shelled  piths  may  be  dried  in  the  sunshine  and  when  they  are  per- 
fectly dry  they  may  be  stored  in  large  mason  jars  or  other  airtight  ves- 
sels for  any  season.  The  green  or  dried  piths  are  chewed  until  all  the 


ALIMENTARY    BOTANY  297 

sweet  juice  is  extracted  and  the  tasteless  fibre  is  rejected.  The  clear 
juice  may  be  extracted  from  the  fresh  shelled  piths  by  running  them 
through  an  Enterprize  Juicer.  This  may  then  be  used  whole  or  diluted 
with  other  juices  or  water  for  tonic  drinks  or  tonic  soups,  or  as  a  sweet 
dressing  for  appropriate  salads.  A  portion  of  the  juice  can  be  extracted 
by  grating  the  piths  and  then  pressing  the  juice  out  of  the  grated  pulp 
with  a  fruit  press,  but  this  method  is  not  quite  economical.  Common 
sorghum  cane  is  ripe  for  use  when  the  seed  begins  to  form.  The  time 
will  come  when,  the  green  sugar  cane  will  be  marketed  like  vegetables 
and  the  dried  piths  like  sweet  root.  The  author  raised  a  dozen  rich 
canes  in  a  tub  on  the  roof. 

MAPLE  SAP 

Maple  sap,  in  its  natural  state,  fresh  from  the  tree,  in  early  spring 
will  do  for  a  depleted  and  wornout  body  what  sugar  cane  juice  can  do 
in  the  fall.  Its  virtue  lies  in  the  unchanged,  organic  combination  of 
sugar  and  salts.  It  can  be  used  for  delicious  spring  tonic  drinks,  for 
tonic  soups  or  for  flavoring  admixtures  of  drinks  and  soups  and  also 
for  dressing  fruit  and  herb  salads.  It  cannot  be  too  highly  recom- 
mended to  consumptives,  invalids  and  the  convalescent. 

SALAD  FLOWERS 

There  are  two  flowers  that  have  already  been  used  for  salads,  namely 
— the  nasturtium  flowers  and  the  chrysanthemum  flowers ;  but  there  are 
many  other  wholesome  flowers  that  are  as  delicious  as  the  nasturtium 
flowers  and  more  relishable  than  the  chrysanthemum  flowers.  The  sub- 
ject of  esculent  flowers  deserves  more  attention.  The  following  five 
salad  flowers  have  been  described  among  the  Salad  Herbs. 

Dandelion  Flowers. 

Hollyhock  Flowers. 

Nasturtium  Flowers. 

Oxalis  Flower  Panicles. 

Lavatera  Flowers. 

The  rose  petals  would  make  a  wholesome  salad  if  they  were  not  so 
acrid,  but  they  may  still  be  used  for  garnishing  salads. 

MARIGOLDS 

(Tagetes  Erccta  and  Patula) 

The  large  double  flowers  of  the  African  marigold  and  also  the  double 
flowers  of  the  French  marigold  make  as  good  and  wholesome  flower 
salad  as  dandelion  flowers.  The  petals  are  pulled  out  of  the  flower 
head,  chopped,  mixed  with  a  few  pignolias  or  chopped  walnut  and 


298 


UNFIRED   FOOD 


AFRICAN   MARIGOLD 


dressed  with  honey.  The  flavor  and  odor  of  these  flowers  may  seem  un- 
pleasant at  first,  but  after  the  flowers  are  tasted  about  three  times  they 
will  be  craved,  because  their  sweet  aftertaste  is  like  that  of  the  dande- 
lion flower.  Taste  them  with  confidence  the  first  time  and  you  will  like 
them  thereafter.  The  leaves  may  be  used  for  flavoring. 


CHRYSANTHEMUMS 

( Chrysan th emu m  Sinensc ) 

The  large  double  flowers  of  chrysanthemums  make  good  salad  when 
minced,  mixed  with  chopped  or  flaked  nuts  and  dressed  with  honey. 
The  Japanese  chef  will  take  the  flower  of  your  selection  and  shortly 
return  with  it  in  the  form  of  a  delicious  salad.  Honey  and  peanuts 
make  a  delicious  blend  of  flavors  with  the  resinous  flavor  of  this  flower. 


ALIMENTARY   BOTANY 


299 


CHRYSANTHEMUM 


STOCKS  OR  GILLYFLOWERS 

(Matthiola  Annua) 

The  stocks  are  the  most  beautiful  flowers  of  the  mustard  family. 
The  leaves  have  an  agreeable  bitter  taste  like  that  of  rock  cress  and  are 
quite  palatable  when  combined  with  peanuts.  The  double  flowers  make 
a  tempting,  delicious  and  wholesome  salad  when  chopped,  combined 
with  chopped  nuts  and  dressed  with  honey.  They  may  also  be  served 
combined  with  flaked  nuts  and  rhubarb  juice. 

ALTHEA,  ROSE  OF  SHARON 

(Hibiscus  Syriacus) 

The  flowers  of  the  altheas  are  as  delicious,  and  sweeter  than  the 
flowers  of  the  sweetest  hollyhocks.  '  The  petals  may  be  served  whole  or 
chopped,  like  lettuce,  dressed  with  honey  or  olive  oil  and  lemon  juice. 
The  double  flowering  shrubs  are  preferable,  because  of  the  bulk  and 
weight  of  their  flowers. 


300 


UNFIRED  FOOD 


ROSE  OF  CHINA 

(Hibiscus  Rosa  Sinensis) 

The  double  flowers  of  this  rose  mallow  make  as  good  salad  as  the 
althea  flowers. 


PANSY 


STOCK 


PANSY  OR  HEARTSEASE 

(Viola  Tricolor) 

The  pansy  is  another  wholesome  herb.  Its  leaves  and  flowers  have 
a  dilute  flavor  of  wintergreen,  which  is  lost  in  persistent  chewing.  The 
leaves  can  be  used  as  a  salad  ingredient.  The  flowers  prepared  like 
the  nasturtium  flowers  alone  or  in  combination  with  other  flowers  make 
a  pleasing  variation. 

FORGET  ME-NOT 

(Myosotis  Palustris) 

Both  the  flower  and  the  leaves  of  forget-me-not  can  be  used  for 
salads. 


ALIMENTARY   BOTANY 


301 


ZINNIA 


WATER  LILIES 

(Nymphaeas) 

The  petals  of  water  lilies  make  a  luxurious  salad,  when  chopped  and 
combined  with  grated  cocoanut  or  flaked  pignolias. 


302 


UMPIRED   FOOD 


DOUBLE  ZINNIA 

(Zinnia  Elcgans) 

The  large  double  flowers  of  the  zinnia  make  a  good  flower  salad 
when  combined  with  peanuts.  The  various  colors  of  these  flowers  adapt 
them  well  for  ornamental  salads  or  for  garnishing.  The  petals  should 
be  pulled,  full  length,  out  of  the  full  grown  flower  head  and  chopped. 
These  flowers  have  only  traces  of  a  bitter  taste,  which  resembles  that 
of  the  dandelion  leaf.  Zinnias  are  easily  cultivated. 


SWEET   PEAS 


ALIMENTARY   BOTANY  303 

FLOWERING  BEANS 

(Phaseolus  Multiflorus) 
(Dolichos   Lablab) 
(  W 'is t aria  Ch  in  c t 1 sis ) 

The  scarlet  runner,  the  hyacinth  bean  and  the  Chinese  wistaria,  bear 
a  profusion  of  bean  flowers  which  can  be  used  for  flower  salads.  The 
double  flowered  varieties  are  preferred.  Bean  flowers  and  nasturtium 
flowers  chopped,  and  chopped  pecans  dressed  with  honey  is  a  tempting 
and  delicious  combination. 

SWEET  PEAS 

(Lathyrus  Odoratus) 

The  flowers  of  the  sweet  pea  can  be  used  for  flower  salads  or  for 
garnishing. 

ALFALFA  FLOWERS 

(Me  die  ago  Sativa) 

The  flowers  of  alfalfa  (lucerne)  are  rich  in  albumen,  fibrine,  cal- 
cium, sulphur,  iron,  sodium  and  potassium.  The  alfalfa  roots  pene- 
trate deep  into  the  subsoil  and  therefore  are  able  to  bring  up  mineral 
elements  that  other  plants  are  not  able  to  reach.  The  ladies  of  the 
Median  court  ate  these  flowers  to  maintain  their  beauty.  The  flowers  of 
this  and  other  clovers  have  been  found  remedial  in  cases  of  nervous 
debility  and  female  diseases.  They  are  wholesome  for  all.  Combine 
them  with  salad  herbs  or  prepare  them  like  hyacinth  bean  flowers. 

VERBENAS 

(Verbena) 

The  corollas  of  verbenas  can  be  used  for  flower  salads.  They  may  be 
used  whole  or  chopped  and  dressed  with  honey  or  rhubarb  cream. 

ROSELLE 

(Hibiscus  Sabdariffa) 

The  acid  calyxes  of  this  malva  may  be  used  for  flavoring  salads  or 
drinks. 

•  SWEET  ALYSSUM 

(Alyssum  Martinum) 

Sweet  Alyssum  is  covered  with  little  flowers  all  summer  till  frost. 
The  taste  of  the  flowers  resembles  that  of  turnips.  These  make  a  very 
pretty  salad  garnish  and  when  chopped  can  be  sprinkled  over  salads. 


304 


UNFIRED   FOOD 


SWEET    ALYSSUM 


FLAVORING  HERBS 

Flavoring  herbs  are  those  which  are  wholesome,  but  must  be  used 
in  sparing  quantities  because  of  their  strong  and  pungent  flavors.  They 
are  useful  for  varying  the  flavor  of  dishes  without  materially  changing 
their  composition. 

•  FENNEL 

(Foeniculum  Vulgare) 

Fennel  is  cultivated  for  its  sweet  aromatic  foliage  and  seed.  The 
leaves  may  be  used  to  flavor  salads  and  the  seeds  for  confections. 

TARRAGON 

(Artemisia  Dracunculus) 

This  flavoring  herb  has  a  pleasing  odor  of  new-mown  hay  and  is 
much  relished. 


ALIMENTARY   BOTANY  305 

MINTS 

(Labiatae) 

Sweet  Bazil   (Ocimum  Basilicum). 
Spearmint   (Mentha  Viridis). 
Peppermint  (Mentha  Piperita). 
Pennyroyal   (  Hedeoma  ) . 
Savory    (Satureia   Hortensis). 
Majoram  (Origana  Majorana). 
Thyme    (Thymus  Vulgaris). 
Creeping  Thyme  (Thymus  Serpyllum). 
Sage  (Salvia  Officinalis). 
Ground  Ivy,  Gill,  (Nepeta  Glenchoma). 
Hoarhound    (Marrubium  Vulgare), 

All  these  aromatic  herbs  of  the  mint  family  are  useful  and  whole- 
some for  flavoring  salads,  soups  and  nut-cheeses.  They  must  be  used 
sparingly  to  get  the  best  effects.  In  small  quantities  they  stimulate  the 
appetite,  but  in  large  quantities  they  satiate  by  tiring  the  tastebuds. 

TAGETES  LUCIDA 

This  herb  has  a  flavor  very  much  like  Tarragon. 

CHERVIL 

(Anthriscus  Cere  folium) 

This  herb  resembles  parsley,  and  is  used  like  it,  but  its  flavor  is  not 
universally  relished;  yet  the  taste  may  be  acquired. 

DILL 

(Anethum  Graueolens) 

Dill  with  its  pleasant  fennel  odor  may  add  much  to  the  flavor  of 
salads. 

SAGE 

(Salvia  Officinilis) 

Sage  is  a  wholesome  flavoring  herb  and  has  also  active  anthelmintic 
properties. 

ANISE 

(Pimpinella  Anisum) 

The  sweet  aromatic  seeds  of  anise  make  a  wholesome  and  often 
much  relished  condiment.  The  flavor  combines  well  with  wheatmeal. 
The  seeds  may  also  be  used  in  fruit  confection  and  fruit  wafers.  Before 
using  anise  seed  in  food,'  it  is  best  to  find  out  whether  those  who  are 
to  eat  relish  the  flavor. 


306  UNFIRED   FOOD 

CARAWAY 

(Carum  Can//) 

The  aromatic  fruit  of  the  garden  caraway  is  a  wholesome  condiment. 
A  small  quantity  mixed  into  rye,  which  is  to  be  ground  for  meal,  may 
improve  its  flavor.  The  ground  seeds  also  improve  the  flavor  of  cab- 
bage salad. 

HERBAL  GAME 

There  is  a  perverted  and  a  natural  sportmanship.  The  propensity 
to  hunt  after  rare  foods  is  an  evolutionary  acquirement  and  has  become 
instinctive.  The  primitive  sportsman  hunted  after  rare  and  delicious 
herbs.  When  the  first  nuts  and  fruits  were  produced,  in  the  order  of 
evolution,  these  became  the  object  of  the  hunt.  When  these  first  sports- 
men had  evolved  sufficient  reason  to  realize  the  danger  of  exterminat- 
ing those  rare  relishes  they  turned  to  cultivate  them  and  thus  the 
gardener  and  the  farmer  is  the  son  of  yon  sportsmen.  The  primitive 
sportsmen  had  no  arrow  nor  gun  and  the  humane  sport  of  today  needs 
but  a  knife  and  a  bag  or  basket  to  gather  the  following  uncultivated 
relishes. 

SHEEP  SORREL 

(Rumex  Acetosella) 

Sheep  sorrel  or  red  sorrel  grows  in  all  sterile  fields  and  is  a  most 
useful  "salad  weed."  It  is  often  preferred  to  cultivated  sorrel  for  its 
firmness  and  sweetish  acid. 

SHEPHERDS  PURSE 

(  Cap  sell  a  Bursa-Pastoris  ) 

This  herb  is  not  injured  by  frost  and  is  available  in  April  and  May. 
It  blends  well  with  flaked  nuts  and  is  a  good  tonic  herb. 

YARROW 

(Achillea   MiUefolium) 

Yarrow  is  also  called  milfoil,  green  arrow,  thousand  leaf,  carpenters 
grass,  bloodwort,  old  man's  pepper  and  soldier's  woundwort.  It  may 
be  found  in  lawns  and  meadows.  The  leaves  of  this  herb  make  a  whole- 
some piquant  salad  in  early  spring,  before  they  are  five  inches  tall. 
They  should  be  chopped  quite  fine  and  mixed  with  an  equal  weight  of 
flaked  peanuts.  It  is  a  mild  worm  expeller.  It  is  often  used  as  a  stim- 
ulant tonic.  „  It  also  acts  on  the  bladder  and  checks  excessive  discharges. 

SWEET  WOODRUFF  OR  WALDMEISTER 

(A  spend  a  Odor  at  a)    • 
This  herb  has  a  pleasant  taste  and  makes  a  wholesome  salad. 


ALIMENTARY   BOTANY 


307 


BROOKLIME  OR  WATER  SPEEDWELL 
(G.  Bachbungenkraut) 

(Veronica  Anagallis  and  Americana) 

This  herb  is  as  good  and  wholesome  as  water  cress,  beside  which  it 
grows. 

MEADOWSWEET,  GEISSFUSS 

(Spiraea  Salicifolia) 

Antonie  Preissler  has  included  this  herb  in  her  food  book.  It  will 
add  to  the  pleasures  of  the  vegetarian  sport.  Those  who  suffer  from 
rheumatism  will  eat  it  with  benefit. 

MARSHMALLOW 

(Althaea  Officinalis)  * 
The  marsh  mallow  leaves  make  a  wholesome  salad. 

SOUR  KNOTWEED 

(Polygonum  Hartivrightii) 

Sour  knotweed  (also  called  sour  smartweed)  grows  in  moist  hard 
soil  or  muddy  places.  The  leaves  are  narrow,  short  stalked,  slightly 


SOUR    KNOTWEED. 

hairy  and  the  stems  are  covered  with  hairy  sheaths,  which  have  a  con- 
spicuous leafy  border.  The  leaves  and  young  stems  are  crisp  and  have 
a  delicious  sweetish  sour  taste.  This  herb  makes  a  palatable  salad.  In 
the  sands  near  the  lakes  grows  a  similar  plant  which  is  hard  and  not 
so  sweet. 


3o8  UNFIRED  FOOD 

VELVET  LEAF 

(Abutilon  Abutilon  or  Avicennae) 

Velvet  leaf,  also  called  Indian  mallow,  has  large,  roundish,  velvety 
and  yellowish  leaves.  Its  flavor  is  at  first  disliked,  but  relished  after 
it  has  been  tried  several  times. 

HARTSHORN  PLANTAIN 

(Plantago  Coronopns) 

Hartshorn  plantain  is  also  called  buckshorn  and  star  of  the  earth. 
It  grows  wild  near  the  sea  in  stony  and  sandy  places,  but  it  is  also 
extensively  cultivated  for  mixing  in  salads.  The  leaves  of  the  cultivated 
plant  are  more  tender. 

PLANTAIN 

(Plantago  Major) 

The  young  leaves  of  the  several  varieties  of  plantain  are  quite  pal- 
atable when  chopped,  minced  and  served  with  nuts  and  honey.  The 
taste  is  soon  acquired.  The  plants  respond  well  to  cultivation. 

CAT  S  PAW  OR  EVERLASTING 

(Antennaria  Dioica  or  Ncodioica) 

This  herb  grows  two  to  four  inches  tall  in  sterile  soil  and  sunny 
places.  It  has  cottony  leaves  and  corymbed  heads,  which  resemble  a 
cat's  paw.  It  is  relished  in  salads  for  its  pleasant  warm  flavor. 


MOONSHINE 

(An  ap  h  alis  Mar  gar  it  ace  a  ) 

Moonshine  is  also  called  life-everlasting  and  silverleaf.  It  generally 
grows,  in  sandy  woods,  on  the  north  side  of  trees  and  twelve  to  eighteen 
inches  high.  It  has  a  pleasant  warm  flavor. 


ALIMENTARY    BOTANY 


309 


SALAD  HERBS 


Water  is 
Deducted 

Protein 

Oil 

Sugar 
Starch 

Ash 

Spinach 

90.26 

27  98 

4  40 

41  93 

25  69 

Portulaca  Oleracea  

92.61 

30.31 

5.41 

43.17 

21.11 

Celery  

94.50 

20  46 

2.27 

59  09 

18  18 

92.50 

20.47 

5.87 

55  90 

17  76 

Lettuce                        .          

95  00 

23  43 

5  05 

54  12 

n40 

Dill  

83-84 

21.53 

5.44 

58.05 

14  98 

Goosef  oot,  White  

79.53 

19  25 

3  71 

62  29 

14  75 

Endive  

94.13 

29  50 

2  22 

54  31 

13  97 

Dandelion  

85.63 

19.56 

4  80 

62  42 

13  22 

Rhubarb  Stalks  :  

94.80 

10.59 

5.00 

71.86 

12  55 

Cauliflower         ...       . 

90-90 

24  51 

4  18 

58  90 

12  41 

Leek        

87.62 

26  09 

5  57 

55  98 

12  36 

Cabbage          

90.02 

20.27 

8  62 

63  88 

12  23 

Mugwort    

79.01 

26.49 

5.53 

55  83 

12  15 

93.40 

40.90 

6.10 

40.90 

12  10 

Plantain  

81.50 

14.32 

2.22 

71.78 

11.68 

Parsley  

85.05 

24.48 

4.81 

59.47 

11.24 

Sorrel           .              

92.19 

30.98 

6  14 

52  38 

10  50 

Summer  Savory    

77.88 

19.76 

6.46 

64.24 

9  54 

92.00 

27.15 

3.46 

59.95 

9  44 

Pimpinella  

75.35 

22.92 

4.99 

65.11 

6  98 

Onion  

89.60 

13.03 

3.42 

77.91 

5.64 

(Cellulose,  which  is  so  useful  in  stimulating  intestinal  peristalsis,  constitutes  from  1  to  6  per  cent 
of  herbs.    It  is  included  in  the  carbohydrates.) 

SALAD  ROOTS 


Water  is 
Deducted 

Protein 

Oil 

Sugar 
Starch 

Ash 

Radishes  

92.17 

17.54 

1.50 

69.12 

11.84 

Beets 

87  50 

13  00 

1.00 

77  00 

9  00 

Parsnips  ....               

84  25 

10  32 

3.17 

77  78 

8  73 

Rutabagas  

83.70 

21.08 

1.00 

69.57 

8  35 

Turnips  

89.57 

12.32 

1.37 

78.09 

8.22 

85.57 

33.75 

1.45 

56.69 

8.11 

Sweet  Potatoes  

67.80 

6.22 

1.86 

83.85 

8.07 

Celeriac  

84.10 

9.91 

2.85 

80.24 

7.00 

Carrots  

87.05 

17.72 

1.54 

73.79 

9.95 

76.70 

11.58 

.35 

80.47 

6.44 

79.50 

12.64 

.98 

81.36 

5.02 

78.00 

10.14 

.46 

83.81 

4.59 

SALAD  SEEDS 


Water  is 
Deducted 

Protein 

Oil 

Sugar 
Starch 

Ash 

String  Beans  

89.25 

21.00 

3.00 

69.00 

7.00 

Sugar  Peas             .       

91.00 

22.31 

1.58 

69.21 

5.90 

74.60 

27.56 

1.97 

66.53 

3.94 

68.50 

22.54 

2.22 

69.84 

5.40 

Green  Corn  

75.40 

12.60 

4.47 

80.08 

2.85 

310 


UNFIRED   FOOD 


VEGETABLES 

THE  COMPOSITION  OF  THE  ASH  IN  FRACTIONS  OF  IOO  PARTS 


Percent  of  Salts 
After  Water 
is  Deducted 

§ 

Sodium 

Magnesium 

Calcium 

B 
p 

cc 

-2 
^ 

PH 

Phosphorus 

Sulphur 

Silicon 

Chlorine 

Spinach 

25  69 

86 

8  68 

I  65 

3  06 

4  26 

2  63 

1  77 

1  16 

1  62 

Swiss  Chard.  ,  

17  76 

23 

6  27 

76 

9,  11 

4  49 

1   94 

69 

53 

74 

17  40 

91 

1   81 

1  08 

2  56 

6  54 

1   60 

66 

1  41 

1  33 

Dandelion  

13.22 

12 

1   40 

1    18 

9,  70 

5  94 

1   05 

29 

94 

35 

Cauliflower  

12.41 

12 

73 

46 

69 

5  51 

2  45 

1  57 

46 

42 

Leek        .           ... 

12  36 

94 

1  75 

86 

]   28 

3  79 

2  04 

91 

91 

38 

Cabbage  .  . 

12.23 

21 

1   37 

44 

2  62 

3  36 

1   80 

1  00 

46 

97 

Rampion  . 

12  10 

02 

1    18 

26 

12 

5  50 

1   02 

47 

2  42 

56 

Radishes  

11.84 

33 

9,  50 

86 

1   65 

3  78 

1   28 

76 

10 

1   08 

Asparagus  

9.44 

32 

1  61 

40 

1   02 

9,  26 

1  75 

58 

95 

55 

Rutabagas  ,  »  

8.35 

05 

47 

8?, 

94 

3  92 

1  21 

80 

09 

55 

Kohlrabi  

8,11 

,24 

.58 

55 

88 

2  84 

1   76 

71 

20 

40 

Celeriac  

7.00 

10 

02 

40 

90 

a  96 

89 

38 

27 

1   08 

Carrots  

6.95 

07 

1  47 

30 

78 

2  55 

,87 

44 

16 

31 

Horseradish    

6.44 

12 

26 

19 

58 

1   94 

50 

1  98 

82 

06 

Onions             .  . 

5  64 

13 

14 

26 

1   29 

1  91 

98 

32 

48 

13 

Artichokes  

5  02 

19 

51 

,15 

,16 

2  37 

70 

25 

,50 

19 

Potatoes  

4.59 

05 

14 

2?, 

12 

2  75 

77 

29 

09 

16 

FOOD  VALUE  OF  SALAD  HERBS,  ROOTS  AND  SEEDS 


Calories 
per 
Ounce 

Calories 
per 
Ounce 

Spinach  

7  8 

Radishes 

8.0 

Celery  .                         .  . 

5  3 

Beets           .  .        .    . 

13  1 

Lettuce  

5.0 

Parsnips  

17.0 

Endive  

5  9 

Turnips       

11.1 

Dandelion                     .  . 

15  2 

Sweet  Potatoes 

34  5 

Cabbaere  . 

10.5 

Carrots                          

14  0 

Plantain 

9.7 

Artichokes  

22.4 

Parsley 

16.1 

Potatoes  

24.0 

*    v 

oorrel                              

16.5 

Spring"  Beans  . 

11.8 

Asparagus  

8.6 

1              O 

Sugar  Peas  

9.8 

Pimpinella                         .... 

27.8 

Lima  Beans  

34.9 

Onions  

11.7 

Green  Corn  

28.7 

ALIMENTARY   BOTANY  311 

CITY  GARDENING 

The  lots  in  the  larger  cities  are  generally  so  small  that  there  is  very 
little  room  for  the  cultivation  of  salad  herbs  .and  roots.  Every  family 
in  a  city  should  cultivate  at  least  about  five  hundred  square  feet  of 
fertile  soil  for  food.  Such  an  area  judiciously  cultivated  and  arranged 
can  produce  all  the  green  herbs  and  some  of  the  roots  an  average  fam- 
ily may  require,  for  their  health,  throughout  the  year.  For  the  sake 
of  experiment  the  author  asked  his  landlord  to  permit  him  to  cultivate 
a  portion  of  the  back  yard.  The  landlord  gave  him  an  area  of  thirty- 
five  feet  long  by  six  feet  wide.  The  soil  was  very  poor,  yet  this  mini- 
ature garden  produced  enough  salad  herbs  for  a  family  of  four,  from 
the  first  of  June  until  the  last  of  September,  during  the  last  five  years. 
The  author  would  not  advise  the  cultivation  of  corn,  cabbage,  cauli- 
flowers, parsnips,  rutabagas,  sweet  potatoes  and  artichokes  in  so  small 
a  garden.  The  diagram  below  shows  how  the  above  mentioned,  per- 
petual supply  of  salad  herbs  was  produced.  It  will  be  noticed  that 
every  other  row  is  lettuce,  radishes,  curled  cress  or  corn  salad.  These 
rows  should  be  used  up  before  six  or  eight  weeks  after  sowing,  to  make 
room  for  the  later  and  larger  herbs.  It  will  be  noticed  again  that  nas- 
turtiums, Swiss  chard,  whitloof,  chicory,  sorrel,  celery  and  parsley  are 
thirty-two  inches  apart  or  every  fourth  row.  These  late  herbs  require 
all  that  space  after  ten  or  twelve  weeks  growth,  and  by  that  time  the 
broad-leaved  endive  and  cos  lettuce  is  used  up.  The  oxalis  and  upland 
cress  does  not  need  as  much  space  as  the  other  late  herbs.  Sow  chicory, 
sorrel,  celery,  parsley  and  cress  closely  in  a  drill,  traced  with  the  finger. 
Plant  two  seeds  of  nasturtium  every  six  or  eight  inches.  Plant  four 
Swiss  chard  seeds  every  ten  inches  and  when  the  plants  are  six  inches 
high  cut  the  three  smallest  ones  away  and  leave  the  largest  one  grow 
until  the  mature  leaves  can  be  broken  from  the  side.  The  oxalis  bulbs 
should  be  planted  two  or  three  inches  apart.  The  radishes  should  be 
sown  in  the  drill  so  that  the  seeds  come  about  a  half  to  an  inch  apart. 
The  lettuce  must  be  sown  close  enough  that  the  sparrows  can  have  a 
few  seeds  also.  Sow  the  rampion  in  a  shallow  drill,  but  do  not  cover 
the  seed.  Always  plan  to  use  the  early  rows  before  they  crowd  the 
later  rows.  Do  not  cut  the  celery  and  parsley  off  like  chives,  but  break 
away  the  mature  and  drooping  leaves  from  the  side  of  the  rows  as 
they  grow. 

The  young  leaves  should  not  be  picked  or  cut  off  the  plant  unless 
you  wish  to  kill  it  or  retard  its  later  growth.  If  the  nurse  will  practice 
a  little  economy  there  will  be  no  old  leaves  to  waste,  because  she  will 
have  used  them  before!  they  are  old.  If  the  garden  is  large  enough  it  is 
advisable  to  cultivate  a  row  of  dock,  dandelions  and  plantain  for  early 
spring  salads.  Carrots,  turnips,  kohl-rabi  and  parsnips  should  be 
thought  of  next.  Jerusalem  artichokes  may  grow  in  a  waste  corner  of 
the  garden.  Tomatoes,  cucumbers  and  squashes  need  plenty  of  room. 
Dahlias  and  sweet  potatoes  should  have  their  place,  if  the  garden  is 
large  enough. 


312 


UNFIRED  FOOD 


m 
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0 

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> 
> 

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m     Q/ 

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:  • 

a 
I  *< 

x      3 

0 

m 

> 

X 

t 

P 

i 

Fence 
Nasturtiums  9 
Radishes 
Broad-leaved  Endive 
Radishes 
Swiss  Chard  6 
Curled  Cress 
Broad-leaved  Endive 
Curled  Cress 
Whitloof  Chicory 
Early  Lettuce 
Coss  Lettuce 
Corn  Salad 
Sorrel,  broad  leaved 
Early  Lettuce 
Curled  Endive 
Corn  Salad 
Celery 
Lettuce 
Rampion 
Lettuce 
Parsley 
Radishes 
Oxalis  Bulbs  25 
Radishes 
Upland  Cress 
Radishes 
Coss  Lettace 
Radishes 
Nasturtiums  9 
Fence 

<—  6  "ft.  —  ^ 

a 
i 

i 

If  you  wish  to  know  more  about  the  description  and  the  cultivation 
of  vegetables,  send  for  "The  Vegetable  Garden,"  by  W.  Robinson.  This 
is  the  most  complete  work  on  the  subject. 


ALIMENTARY   BOTANY  313 

POISON  IS  SOLD  AS 
CANDY  AT  SCHOOLS 

That  most  of  the  candy  sold  to  the  school 
children  of  Chicago  is  rank  poison  was  made 
manifest  in  the  report  of  Joseph  W.  Hora,  a 
chemist,  to  the  Consumers'  League  at  a  meet- 
ing in  the  Fine  Arts  Building  yesterday. 

Mr.  Hora  showed  that  what  is  sold  as 
licorice,  for  instance,  contains  a  large  amount 
of  starch,  carbon,  charcoal  and  lamp  black, 
but  little  or  no  licorice.  He  found  candies 
flavored  with  coal  tar  dyes  and  colored  with 
cochineal.  Some  specimens  contained  clay 
and  saud  and  in  several  instances  arsenic. 


THREE  KILLED  BY 

PACKERS'  SAUSAGE 

Father  and   Two  of  His  Children 
Die  After  a  Lunch  of  Bologna. 

FT.  SMITH,  Ark.,  June  18. — Three  persons 
are  dead  and  a  fourth  is  hovering  near  death 
at  Belle  Point  Hospital  as  the  result  of  eat- 
ing packing-house  sausages. 

The  dead  are  J.  B.  Barmore,  a  farmer  who 
resided  near  Ft.  Smith,  and  two  of  his  chil- 
dren, Emma,  aged  5,  and  James,  aged  18 
months.  Clara,  another  daughter,  aged  7 
years,  it  is  thought  cannot  recover. 

Barmore  purchased  some  bologna  sausage 
from  a  lunch  stand  and  he  and  the  children 
ate  freely  of  it.  Before  reaching  home  all 
were  taken  violently  sick  and  the  third  death 
resulted  to-day.  Mrs.  Barmore  did  not  eat  the 
bologna  lunch  and  was  not  taken  sick. 

POISONED   BY    CANTTED   MEAT. 

STERLING,  111.,  June  18.— Three  families 
are  suffering  from  the  effects  of  eating  what 
was  undoubtedly  poisoned  meat  sent  out  from 
some  packing  concern,  but  owing  to  the  fact 
that  the  labels  on  the  can  were  destroyed  it 
could  not  be  learned  what  company  sent  it 
out. 

The  first  family  to  be  affected  was  that  of 
William  D.  Mason  of  Springfield,  followed  by 
that  of  Harry  Davis  of  the  same  place  and  this 
morning  the  family  of  Edward  Onable  became 
deathly  ill  and  for  a  time  it  was  feared  the 
family  would  not  recover.  There  is  a  prob- 
ability that  the  poisonings  will  result  in  the 
confiscation  of  canned  meats. 


INDEX  TO  INTRODUCTORY  SUBJECTS 


Pages 

Advantageous    Food 29 

Allopathic   Specialists 22 

Artistic  Diet 11 

Attainment   of   Health 11 

Banquet  Menu 32 

Beelzebub 13 

Beneficent    Design 12 

Brawn  and  Brain  Building  Diet  11 
Cause  of  Mental,  Moral  and  So- 
cial Diseases 7 

Cellulose,  Unfired 27,  30 

Chlorophyll,  Unfired 30 

Commercial  Snares 34 

Cook  and  Doctor 19 

Course  Dinner 32 

Dedication 5 

Digestive    Fluids 20 

Disadvantageous  Food 29 

Disease-Resisting  Diet 11 

Drinks    35 

Drugging  a  Crime 20 

Drugs,    Palliative 7,  22 

Eat  to  Live 9 

Economical   Diet 11 

Ensnared  Humanity 12 

For  the  Sake  of  Humanity. ...   22 

From  Cause  to  Effect 24 

Galama 12 

Gastronomy 9 

Health  and  Beauty 16 

Health  Dinners,  Informal 31 

Health  Sustaining  Diet 11 

Herb  and  Nut  Salads 27 

How  to  Begin  the  Unfired  Diet  31 

Human  Apes 28 

Human   Perversity 26 


Pages 

Human  Progress 28 

Ignorance  and  Sense 20 

Immoral   Tendencies 12 

Indigestion  and  Cause 27 

Informal    Dinners 31 

Interdependence    of    Body   and 

Soul   11 

Introduction    11 

King's  and  Beggar's  Food 23 

Malefic   Design 12 

Man's   Natural   Food 15 

Materia  Panacea 13 

Medicinal  Properties  of  Food. .  17 

Natural  Food 17 

Natural  Food  (in  verse) 26 

Natural  Food  Remedies 7 

95  Per  Cent  of  Disease 27 

Oils,    Unfired 29 

Pain's  Soliloquy   (in  verse) ...  25 

Preface    7 

Proteids,  Unfired 29 

Recipes,  The 33 

Resist  not  Evil 12 

Rich  and   Poor 23 

Saline   Matter,   Unfired 30 

Salvation  of  the  Soul 11 

Snary    Refuge 28 

Starches,  Unfired 29 

Sugar,    Unfired 29 

Unfired   Food 17 

Unfired  and  Fired  Food  Com- 
pared      29 

Variety,   Ample 15 

Volatile  Essences 12 

Weights  and   Measures 34 

Youthful   Vitality 16 


INDEX  TO  UNFIRED  FOOD  EECIPES 


Pages 

April  Salads 56-60 

August  Salads 73-79 

Banquet  Menu 32 

Blank  Pages 140-164 

Brawn-Foods  104-110 

Breads  and  Cakes 112-114 

Butters 133-134 

Cakes  and  Bread 112-114 

Cereal  Flakes 115-117 

Cheeses  135-137 

Combination  Salads 54 

Confections  127-128 

Dandelion  Flower  Salad... 60,  64 

Dinner,  Informal 31 

Dressings  129-132 

Drinks 35-40 

Flower  Salads — 

....60,64,  69,  73,  74,  78,  94,  95 

Fruit  Salads 99-103 

Health  Dinner 31 

Health  Drinks 35-40 

How  to  Begin  the  Unfired  Diet.  31 

Informal  Dinner 31 

July  Salads 67-73 

June  Salads 64-67 

Lily  Salad 73 

May  Salads 60-64 

Measures  and  Weights 34 

Memoranda  140-164 

Menu,  Banquet 32 

Nasturtium  Flower  Salad 69 

Nibblers 138 

Nut-Cheeses  and  Butters.  .133-137 

Nut-O-Meal  104-107 

October  Salads 85-89 

Optional  Ingredients 56 

Pan-Tonic  Salad 59 

Pie  Crusts 118-119 

Pie  Fillings 120-124 

Preparation  of  Salad-Herbs 

and  Roots..  ..52-54 


Pages 

Recipes,  Introduction  to  the.  . .  33 
Salad-Herbs  and  Roots, 

Preparation  of 52-54 

Saline  Meals Ill 

Salad  Pies 118-124 

Salads,  April 56-60 

Salads,  May 60-64 

Salads,  June 64-67 

Salads,  July 67-73 

Salads,  August 73-79 

Salads,  September 80-85 

Salads,  October 85-89 

Salads,  Winter 90-94 

Salads,  Simplicity 95-98 

Salads,  Fruit 99-103 

Sandwich  Fillings 133-137 

Sauces  and  Desserts 125-126 

Savories,  Substitution  of 55 

September  Salads 80-85 

Simplicity  Flower  Salad 95 

Simplicity  Dishes 95-98 

Soups  41-51 

Soups,  Summer 41-47 

Soups,  Winter 48-51 

Spring  Salads .56-64 

Substitution  of  Savories 55 

Substitution  of  Vegetables, 

Fruits  and  Nuts 55 

Substitution  of  Oil  Dressings. .  56 

Summer  Salads 64-85 

Summer  Fruit  Salads 99-101 

Summer  Soups 41-47 

Unfired  Diet,  How  to  Begin  the  31 

Utensils  Needed 139 

Water  Lily  Salad 73 

Wedding  Cake 102 

Weights  and  Measures 34 

Winter  Soups 48-51 

Winter  Vegetable  Salads 90-94 

Winter  Fruit  Salads..  .101-103 


INDEX  TO  MATERIA  ALIMENTAKIA 


Pages 

Acid-Binding   Elements 171 

Auto-Intoxication 184 

Average  Food  Analysis 167 

Blood,  Healthy 173 

Calcium,   Organic 178 

Calorie,  The 170 

Calories    of    Water-free    Food 

Compared 185 

Cereals  Analyzed 187 

Cereal-Salts  Analyzed 191 

Chlorine,  Organic 183 

Daily    Requirements 170 

Dairy    Products 167 

Detoxyl   171 

Detoxyl    and    Nutrients    Com- 
pared     171 

Detoxyl    and    Proteids    Com- 
pared     172 

Dry  Analysis  of  Foods 185-6 

Equality  of  Natural  Foods 185 

Flesh  Food 167 

Food  Analysis,  Average 167 

Foods,  Non-fermentable 183-5 

Food    Value    of    Salad-Herbs, 

Roots  and  Seeds 188 

Fruits    Analyzed 189 

Fruit-Salts    Analyzed 192 

Healthy  Blood 173 

Herbs  Analyzed 190 

Herb-Salts  Analyzed 192 

Herbs,  Food  Value  of 310-188 

Intestinal  Intoxication 184 

Iron,  Organic 174-5 

Legumes  Analyzed 188 

Legume-Salts  Analyzed 191 

Magnesium,    Organic 177 

Non-fermentable  Foods. .      , .  183-5 


Pages 

Nuts  Analyzed 187 

Nut-Salts  Analyzed 191 

Oil    169 

Organic  Tissue  Salts 170 

Organic  Iron 174-5 

Organic  Sodium 175-6 

Organic    Magnesium 177 

Organic  Calcium 178 

Organic  Potassium 179 

Organic   Phosphorus 180 

Organic    Sulphur 181 

Organic  Silicon .182 

Organic  Chlorine 183 

Phosphorus,   Organic 180 

Potassium,  Organic 179 

Potassium    and    Sodium    Salts 

Compared    173 

Proteids    and    Detoxyl     Com- 
pared    172 

Proteids  169 

Relative  Ratio  of  Nutrients  to 

Detoxyl   171 

Roots  Analyzed 190- 

Roots,  Food  Value  of 310-188 

Root-Salts  Analyzed 193 

Salad-Herbs,  Roots  and  Seeds; 

Food  Value,  of 310-188 

Silicon,    Organic 182 

Sodium-Cloride  in  Food 173 

Sodium,  Organic 175-6 

Starch 169 

Sugar 169 

Sulphur,  Organic 181 

Tissue-Salts,  Organic 170 

Vegetable   Kingdom 167 

Water  in  Food 169 

Water-free  Analysis  of  Food. .  .185 


ill 


THERAPEUTICS  AND   PROPHYLACTICS 


Pages 

Adipose   Tissue 201 

Alcoholism,  Cure  for 205 

Anaemia    203 

Anesthetics   209 

Ascaris  Lumbricoides 218 

Arterio-Sclerosis    226 

Bad  Taste  in  the  Mouth 202 

Bones    Softening 216 

Bright's    Disease 207 

Calculus  207 

Cancers   216 

Cause  of  Diseases 197 

Cestoidea 217 

Children's  Diseases 218 

Climatic   Fever 221 

Coffee-Heart 206 

Colds    208 

Concentrated  Urine 199 

Constipation    203 

Consumption £10 

Craving  for  Strong  Drinks ....  204 

Diabetis 207 

Diagnosing  from  the  Eye 229 

Dietary  for  Consumptives 212 

Diphtheria 219 

Dislocation,   Spinal 226 

Disorderly   Proliferation 201 

Dyspepsia 205 

Dysentery    221 

Eating  Too  Much 198 

Eugenics    218 

Fallen  Vital  Organs 226 

Fatty  Degeneration 201 

Fatty  Heart. 206 

Fever 221 

Gluttony 203 

Gout 209 

Great  White  Plague 210 

Grippe    208 

Healing  Crises,  Law  of 197 

Heart   Failure. 206 

Heart  Troubles 206 

Helminthiasis    217 

Indigestion    205 


Inebriety 203 

Inheritance    218 

Insanity   224 

Intestinal    Worms 217 

Itch,  The 225 

Ivy    Poisoning 225 

Kidney  Troubles 207 

Law  of  Healing  Crises 197 

Lice 227 

Liver  Diseases 207 

Malaria    221 

Maw  Worms 218 

Measles   219 

Mercury    200 

Mercury  Poisoning 223 

Microbes   199 

Mr.   Cold 208 

Morning   Symptoms 202 

Mother's   Disease 216 

Mother's   Milk 219 

Muscles  Relaxed 226 

Naturopathic    Care 200 

Nursing   Mother 219 

Obesity 201 

Obsession 224 

Osteo  Malacia 216 

Outdoor    Sleeping 212 

Pinworms    218 

Poison   Ivy 225 

Poisonous    Drugs 224 

Pox 219 

Private   Diseases 223 

Pulmonary    Tuberculosis 212 

Quinine  and  Antipyretics 221 

Rachitis    216,  219 

Relaxed  Muscles 226 

Rheumatism    208 

Rheumatic   Heart 206 

Rhus-Toxicodendron 225 

Scrofula 219 

Secondary  Causes  of  Diseases.  119 

Sex  Troubles 222 

Source  of  Waste  Poisons 198 

Spleen    203 


iv. 


INDEX  TO  THERAPEUTICS  AND  PROPHYLACTICS— Continued. 


Pages 

Spinal    Dislocation    226 

Smallpox 219 

Summer  Complaints   219 

Suppresed  Diseases  Reappear-. . 

ing    200 

Stomach  Distended 204 

Syphilis 223 

Taenia  Solium  217 

Therapeutics  and  Prophylactics.  197 

Thyroid  Gland   210 

Tobacco  Heart   206 

Tongue,  The    228 

Tonsillitis 209 

Tropho-Therapy 195 


Pages 

Tumors    216 

Urethritis    223 

Urine,  Concentrated   299 

Vaccination    220 

Vaginitis    223 

Variola    219 

Vegetable  Juices  for  Consump- 
tion   215 

Whiskey  Heart    206 

Window  Tent    212 

Worms,    Intestinal    217 

Yellow  Fever 221 

Zymotic  Disease    219 


PROMISCUOUS    SUBJECTS 


Pages 

Baby,  The    250 

Bee  Stings    251 

Blood  and  Nerve  Tonics 248 

Blood  Purifiers   t 247 

Boiled  Water  242 

Burns    251 

Cane  Juice   245 

Cannibal  of  the  Past 250 

Chlorophyll-like  Function    249 

Clabbered  Milk   241 

Commercial  Sugar   244 

Common  Salt   243 

Condiments     243 

Cow's  Milk 241 

Daily  Ration    233 

Detoxyl   247 

Digestive  Fluids,  Special 243 

Distilled  Water   242 

Doctor    Nature    246 

Domestic   Harmony    251 

Drugs    247 

Eggs    240 

Emotional  Poisons    239 

Environment  and  Health 245 

Etiquette  of   Feasting    251 

Eyes  of  the  Stomach 243 

Fasting    238 


Pages 

Family  Jars    251 

Flesh  a  Stimulant 240 

Fletcherization    237 

Food  and   Morality    241 

Frigivore    252 

Fruit  Acids  Sterilize 242 

Fruit   Juices    243 

Health  and  Environment 245 

Herbivore    252 

Honey   245 

Humanity,  Perverted   236 

Hygienic  Dietetics 233 

Infant,  The    250 

Inflammation,  Local   251 

Laughter  245 

Licorice,  Powdered,  for  Sugar. 245 

Life  of  Food 249 

Man  is  a  Frugivore  and  Herb- 
ivore     252 

Maple  Juice   245 

Maxims,  a  few   255 

Milk    241 

Natural  Remedies 246 

Nursing,  A  Fine  Art 254 

Organic  Molecules    250 

Organic — or  Inorganic  Water. 242 
Overeating    237 


INDEX  TO  PROMISCUOUS  SUBJECTS— Continued. 


Pages 

Packed    Lunches    234 

Poultices    251 

Power  of  Resistance   and   Re- 
cuperation    252 

Rain  Water    242 

Recuperation,  Power  of 252 

Restaurant  Dinner    235 

Salt,  Common    243 

Sense  of  Smell 253 

Soaking    237 

Social    Dinners    251 

Sodium  Chloride   243 

Sport,  The  Vegetarian 253 

Stockbreeders,  English 244 

Sugar,    Commercial    243 


Pages 

Sunshine,  The  Value  of 248 

Sunshine   and   Shadow    253 

Taste-Buds    243 

Therapeutic  Value  of  Fruit.  . .  .241 

Tooth  Destroyers    250 

Toxic  Poisons  of  Emotion   .  . .  239 
Two  Oranges  for  a  Nickle.  . .  .254 

Vacuum   Sugar   245 

Value  of  Sunshine    248 

Variety    239 

Vegetarian   Sport    253 

Wholesome  Poultices    251 

Wholesome  Sweets   245 

Why  Vegetarians  Fail   235 


ALIMENTARY    BOTANY 


Pages 

African  Marigold   279 

African  Valerian 280 

Alfalfa  Flowers  303 

Almonds    265 

Alpine  Rock  Cress   281 

Althea  Flowers  299 

Althaea   Officinalis    307 

Alyssum,   Sweet    303 

Analytical  Tablets  of 

Cereals    263 

Fruits    271 

Legumes   267 

Nuts    265 

Salad  Herbs    309,  310 

Salad  Roots   309,  310 

Salad  Seeds  309,  310 

Ananas    276 

Anise    305 

Apple    268 

Artichokes,  Frencfr 293 

Artichoke,  Jerusalem    292 

Asparagus    294 

Asparagus  Chicory   279 

Avocado   Pear    270 

Bananas 269 

Banana  Meal  .  ..263 


Pages 

Banana   Figs    263 

Barley,  Hulless    261 

Beans    .  _ 266,  295 

Beans,  Flowering   266 

Beets    298 

Blackberries    269 

Blueberries 269 

Borage    294 

Bran  of  Wheat   259 

Brazil  Nuts    265 

Brocoli    286 

Brooklime 307 

Brussel's   Sprouts    286 

Buckwheat    261 

Cabbage   285 

Calories,  Figures  for 270 

Cani   283 

Cantaloupe    275 

Caraway    306 

Cardoon   293 

Carobs   269 

Carrots    285 

Cats-Paw    308 

Cauliflower   286 

Cereals    261 

Celery    284 


INDEX  TO  ALIMENTARY   BOTANY— Continued. 


Pages 

Celeriac   284 

Cheeses    287 

Cherries    268 

Chervil    305 

Chervil,  Turnip  Rooted   293 

Chicory    278 

Chicory,  Asparagus   279 

Chick  Peas 267,  295 

Chinese  Cabbage 286 

Chives    290 

Chrysanthemums    298 

Chufas    292 

City  Gardening    311 

Circer    267 

Cocoanuts    264 

Common  Potato 291 

Common   Mallow    287 

Composition  see  Analytical  Tables. 

Corn    262 

Corn,  Brazilian  Flour 262 

Corn,   Jerusalem    261 

Corn,  Rice    262 

Corn,  Sweet   262 

Corn  Salad   280 

Cos  Lettuce   277 

Cottage  Gardening    311 

Cranberries   276 

Creeping  Thyme   305 

Cress,   Garden 281 

Cress  Indian 281 

Cress,   Upland    ,.  281 

Cress,  Water    '.281 

Crookneck    Squash     274 

Cucumbers    273 

Curled  Cress   281 

Curled   Dock    282 

Curled   Mallow    287 

Currants    26? 

Dahlia  Tubers   292 

Dandelions    279 

Dates    -2G9 

Desiccation  of  Fruits 270 

Diagram   of  a   Garden    312 

Dill    305 

Dock,  Curled  282 


Pages 

Dock,  French  282 

Dock,  Sour 282 

Dolichos    303 

Earth    Almonds    292 

Egg   Plant    273 

Elderberry    269 

Endive,   Batavian    278 

Endive,    Curled    ;^> 

Everlasting   308 

Esculent  Flowers 297 

Fennel    304 

Fennel    Florence    285 

Figs   268 

Filberts    265 

Flavoring  Herbs    304 

Flowers,  Esculent   297 

Flowering   Beans    303 

Food    Value    of   Herbs,    Roots 

and  Seeds   310 

Forgetmenot  300 

French  Dock   282 

French  Marigold 297 

French   Sorrel    283 

Fruits    267 

Garden  Cress  281 

Garden  Lovage   285 

Gardening   311 

German   Celery    284 

Gill    305 

Gillyflower   299,  300 

Golden    Thistle    293 

Gombo    296 

Gooseberries   269 

Grains    261 

Grapefruit    268 

Grapes    268 

Green  String  Beans 266,  295 

Ground   Cherry    273 

Ground  Ivy    305 

Gumbo    296 

Hamburg  Rooted  Parsley 284 

Hart's-Horn  Plantain 308 

Heart's-East   300 

Herb- Patience    282 

Herbal  Game   306 


vii. 


INDEX  TO  ALIMENTARY  BOTANY— Continued. 


Pages 

Hibiscus  299,  300 

Hoarhound   305 

Hollyhock   287 

Hop   294 

Horseradish    292 

Hubbard  Squashes   274 

Huckleberry    269 

Hulless  Barley 261 

Husk  Tomato    ....273 

Ice  Plant 290 

Indian   Cress    281 

Indian  Mallow  308 

Irish    Potato    291 

Jerusalem  Artichoke 292 

Jerusalem  Corn   261 

Kaffir  Corn    261 

Kale    286 

Kohlrabi    286 

Lamb's  Lettuce   280 

Lavatera    287 

Leek    290 

Legumes    266 

Lemon    268 

Lentils    266 

Lettuce  277 

Licorice    296 

Lilies,  Water   301 

Lima   Beans    266,  295 

Lime 268 

Linden  Tree 288 

Locust  Fruit  269 

Lovage    285 

Love  Apples 27S 

Lucerne  Clover   303 

Mad-Apple   273 

Maize   261 

Majoram   305 

Mallow,  Common   287 

Mallow,  Curled  287 

Mallow,  Indian    308 

Maple  Sap   297 

Marigolds   297 

Marsh-Mallow   307 

Meadowsweet 307 

Milfoil   ,  ..306 


Millet    262 

Milo-Maize    261 

Mints   305 

Moonshine    30$ 

Monk's  Rhubarb   282 

Mountain  Spinach 290 

Mulberries   269 

Musk-Melon  275 

Musk-Squash    274 

Mustard,  White 282 

Narrow  Dock 282 

Nasturtiums    281 

Nasturtium    Tubers    282 

Navy  Beans  266 

Nepeta    305 

Netted  Melons  275 

New  Zealand  Spinach 289 

News  Clippings 313 

Nuts    264 

Nuts,  their  Salts  and  Proteids 

Compared    266 

Nymphaeas  301 

Oats   261 

Oko   Plant    283 

Okra    296 

Olive    268 

Onion       291 

Orange    268 

Oxalis    283 

Pansy    300 

Parsley   284 

Parsley,  Hamburg  Rooted 284 

Parsnips    285 

Paw-Paw    270 

Peach    268 

Peanuts   264 

Pears    268 

Peas    266,  295 

Pea,  Chick   267 

Pecans   265 

Pennyroyal    305 

Pepino    273 

Pepper-Grass    281 

Peppermint 305 

Peppers,  Sweet  Salad  ........  273 


viii. 


INDEX  TO  ALIMENTARY   BOTANY— Continued. 


Pages 

Persimmons    270 

Pe-Isai  286 

Phaseolus    303 

Pignolias   265 

Pimpinella    294 

Pineapple    276 

Pine-Nuts    265 

Plantain   308 

Plantain  Banana   269 

Pod  Beans    295 

Pomme   Blanche    293 

Pomegranate 270 

Potato    291 

Prairie    Turnip 293 

Preserving  Fruit   270 

Prickly    Pears    270 

Prunes   274 

Pumpkins    274 

Purslane    290 

Quince    268 

Radishes    280 

Rampion    287 

Raspberries    269 

Rhubarb   283 

Rice    262 

Rock  Cress  281 

Rock  Melons   275 

Rose-Kale    286 

Rose  of  China 300 

Rose  of  Sharon 299 

Rose   Petals    297 

Rutabagas    286 

Rye    261 

Sage 305 

Saint  John's  Bread 269 

Salad    Burnet    294 

Salad    Herbs    277 

Salad  Flowers   297 

Salad  Peppers    273 

Salad  Roots 284,  287,  291,  293 

Saline  Abundance,  to  find  the.  .270 

Saline  Meal    264 

Salsify    280 

Sassafras    288 

Savory    305 


Pages 

Scalop  Squash   274 

Scorzonera    280 

Scurvy  Grass  281 

Shallot    290 

Sheep   Sorrel    306 

Shepherd's  Purse    306 

Silver  Leaf 308 

Skirrets    293 

Sorghum    296 

Sorrel    283 

Sour  Dock   282 

Sour    Knotweed    307 

Spanish  Peanuts    264 

Spearmint   305 

Spelt    262 

Spinach    288 

Spinach  Beet   288 

Sprouts    286 

Squashes   274 

Stocks 299,  300 

Strawberries   275 

Strawberry  Tomato    273 

String  Beans 295 

Sugar  Cane   296 

Sugarwurt    293 

Sweedish  Turnips   286 

Sweet  Alyssum 303-304 

Sweet  Bazil    305 

Sweet  Corn  262,  295 

Sweet  Herbs    304 

Sweet  Peas   302,  303 

Sweet  Potatoes  .  . .  | 291 

Sweet  Salad  Peppers  273 

Sweet  Woodruff   306 

Sweetroot    296 

Tagetes  Lucida   305 

Tall  Sorrel   283 

Tamarinds    269 

Tangerines    268 

Tarragon    304 

Thyme    305 

Tomatoes    272 

Turnips    286 

Turnip  Rooted  Chervil    293 

Upland  Cress 281 


INDEX  TO  ALIMENTARY  BOTANY— Continued. 


Pages 

Udo    294 

Valerian 280 

Vegetable  Marrow    274 

Velvet  Leaf    308 

Verbena    303 

Walnuts    265 

Water   Cress    281 

Water  Dock 282 

Water   Lilies    301 

Water  Speedwell  307 

Watermelon    275 

Wax  Beans  266,  295 

Welsh  Onion   .  ..291 


Pages 

Wheat    259 

White  Mustard   282 

Wild  Rice 263 

Winter  Cherry  273 

Winter  Cress   281 

Wintergreen  Berry 270 

Wistaria   303 

Wood   Sorrel    ....283 

Woodruff    306 

Yarrow  306 

Yellow  Dock    282 

Yellow  Rocket  281 

Zinia,  Double   301,  302 


AUTHOES   QUOTED 


Pages 

W.  O.  Atwater,  Ph.D 169 

E.  D.  Babbit,  Ph.D 249 

Mada  Blasse,  M.D 8 

Board  of  Health    212 

C.  J.  Buel  25 

Gustave  Von  Bunge 169 

W.  M.  Cornell,  M.D.,  LL.D...240 

Carl  Cropp  8 

Horace  Fletcher    237 

A.  P.  Francine,  M.D 212 

Julius  Hensel   169 

Hippocrates 201 

Woods  Hutchinson,  M.D 250 

F.  J.  Koenig 169 

Hunold  Lahamann    169 

H.  E.  Lane,  M.D .....230 


Pages 

C.  F.  Langworthy,  Ph.D 240 

Henry  Letheby    169 

Henry    Lindlahr,    M.D.,    D.O. 

211,  238 

Benedict  Lust,  N.D 238 

Andrew  Mathias,  M.D 224 

A.  G.  Payne 169 

W.  F.  Pevy  169 

B.  C.  Peterson 8 

Antonie  Preisler    307 

Prisnits    201 

J.  F.  Russell,  M.  D 315 

William  Shakespeare 3 

R.  T.  Trail,  M.D '. 13 

Trion  . .  260 


The 
Flaker 


Most  of  the  more  complicated  recipes  in  this  book 
cannot  be  prepared  without  a  FLAKER  for  grind- 
ing, macerating  and  flaking  nuts  and  for  mixing 
and  flaking  dough  for  unbaked  bread,  cakes,  pie- 
crusts and  confection. 

Send  Us  a  Money  Order  for 
$1.25  or  $1.50 

and  we  will  send  you  a  FLAKER,  the  express 
charges  to  be  be  paid  by  you  on  delivery. 

GEO.  DREWS,  A.  D. 

35  Marion  Court, 
Chicago,  111. 


Vaughn's  Seed 
Store 

84  and  86  Randolph  Street, 
Chicago,  111. 

14  Barclay  St.,  New  York. 

Can  supply  you  with  the  best  Seed  for 
your  garden  and  they  can  also  supply 
you  with  good  wheat,  rye,  hulless  barley, 
sweet  corn,  and  rice  corn  for  food  at 
reasonable  prices  but  do  not  order  less 
than  a  peck  of  a  kind. 


APR   17 


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AN  INITIAL  FINE  OF  25  CENTS 

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WILL  INCREASE  TO  5O  CENTS  ON  THE  FOURTH 
DAY  AND  TO  $1.OO  ON  THE  SEVENTH  DAY 
OVERDUE. 


APR    7  1936 

ftU. 

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*0fr    & 

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Mtf  6  w: 

RPH    d  1937 

-ir  t      t/*nr\r»"T 

4]an600D^ 

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ClBRARY    US^J 

FEB211961 

; 

^IVC..VH>     IM/       l~mU 

FtB  21  1961 

LD  21-100m-8,'34 

LIBRARY  USE 

RETURN  TO  DESK  FROM  WHICH  BORROWED 


LOAN  DEPT. 


THIS  BOOK  IS  DUE  BEFORE  CLOSING  TIME 
ON  LAST  DATE  STAMPED  BELOW 

LIBRARY  USE     FE 

B  9    1972  7  9 

U8BABXUSE    FEB 

1  0  1972  7  a 

.,:-"..      '-      LJ  1    ' 

•j  0 

LD62A-30m-2,'71 
(P2003slO)9412A-A-32 


General  Library 

University  of  California 

Berkeley 


